vinegar

Also known as spirit of vinegar, spirits of vinegar, acetic acid

thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France

AI overview

Vinegar is a sour liquid made through fermentation, commonly used in cooking and food preparation. It matters because it's a versatile ingredient found in cuisines around the world and comes in many flavored varieties for different culinary purposes.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 531 products

2NOVA · Processed culinary ingredient

Energy: 78 kcal
Fat: 0.2 g
— of which saturates: 0.1 g
Carbohydrates: 16.2 g
— of which sugars: 15.9 g
Fibre: 0.3 g
Protein: 0.2 g
Salt: 0.64 g

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Wikidata facts

Image: Eguilles 20110828 14.jpg

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Commons category: Vinegar
pH value: 3.15
exact match: purl.obolibrary.org/obo/ENVO_00003905

Sources (5)

via Wikidata · CC0

~23 min read

Article

25 sections

Contents

Etymology
History
Chemistry
Polyphenols
Production
Varieties
Fruit
Palm
Balsamic
Cane
Grains
Spirits
Culinary uses
Beverages
Diet and metabolism
Nutrition
Non-culinary uses
Folk medicine
Cleaning
Herbicide
Reactions, byproducts and contaminants
Regulation
See also
References
External links

thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France

Vinegar () is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.