Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Vinegar is a liquid consisting mainly of acetic acid and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which are still promoted today.
Source: Wikipedia. Source link.
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|Food Item||Salad dressing, oil and vinegar, French|
|SubCat||Mayonnaise, dressing etc|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||1|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0.4|
|Vitamin E (alfa-TE)||12.8|