Vinegar comes in several varieties and can be made from apples, grapes rice, barley and cane sugar. According to The Vinegar Institute, when yeast and acetobacter convert carbohydrates into acetic acid, vinegar is the result. However, no matter the source of the carbohydrate, be it apple, grape or other crop, vinegar provides little in the way of vitamins and minerals.
Vitamins
Vinegars are universally devoid of vitamins. Even apple cider vinegar contains no vitamin A, despite the fact that apples themselves contain 8 percent of the USDA's recommended intake of vitamin A.
Minerals
Many minerals, such as calcium, iron, magnesium and phosphorus, are also present in trace or small amounts. As with vitamins, many minerals of the raw ingredients in various vinegars are lost during fermentation. The exception to this rule is potassium, which is vital in muscle function and nerve signal transmission. However, amounts of potassium vary from one type of vinegar to another. Raw apple cider vinegar contains just 11 mg of potassium. Red wine vinegar contains 39 mg of potassium, while balsamic vinegars boast the most, containing as much as 112 mg of potassium.
Other Nutritional Information
Most vinegars are low in calories and fat-free. A 3.5 oz. serving of red wine vinegar contains just 19 calories and balsamic vinegar contains 88 calories. Apple cider vinegar is not only fat-free, it also calorie-free.
Warnings
Vinegar may be low in calories and fat, but that does not mean it is right for everyone to consume. Vinegar contains acetic acid, which is known to aggravate chronic gastrointestinal conditions such as indigestion, heartburn and peptic ulcers.
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