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 |
Carbo (g) | 0.5 |
Sub2Cat | |
Sub3Cat | |
Kilojoules (kJ) | 1705 |
Kilocalories (kcal) | 414 |
Fat (g) | 45.8 |
Protein (g) | 0.1 |
Salt (g) | 4.5 |
Water (g) | 47 |
Sugar (g) | 0 |
Alcohol (g) | 0 |
Beta-carotene (µg) | 0 |
Calcium (mg) | 6 |
Cholesterol (mg) | 0 |
Copper (mg) | 0.01 |
Dietary fibre (g) | 0 |
Edible part (%) | 100 |
Folate (µg) | 0 |
FoodID | 08.201 |
Iodine (µg) | M |
Iron (mg) | 0.2 |
Magnesium (mg) | 6 |
Mono+Di (g) | 0 |
MuFa (g) | 24.5 |
Niacin (mg) | 0 |
Omega-3 (g) | M |
Omega-6 (g) | M |
Phosphorus (mg) | 7 |
Potassium (mg) | 31 |
PuFa (g) | 14.2 |
Retinol (µg) | 0 |
Riboflavin (mg) | 0 |
SatFa (g) | 5 |
Selenium (µg) | 0 |
Sodium (mg) | 1812 |
Starch (g) | 0.3 |
Thiamin (mg) | 0 |
TransFa (g) | 0 |
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 |
Zinc (mg) | 0 |