Cider Vinegar
Cider Vinegar is a commonly used food in everyday diets worldwide.
Nutrition per 100 g
Standardised to 100 g of cider vinegar for fair comparison. Typical serving: 15 g (1 tbsp) — 21 kcal per 15 g serving.
| Nutrient | Per 100 g | Per serving (15 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 140 kcal | 21 kcal | 100 kcal |
| Protein | 0 g | 0 g | 0 g |
| Carbohydrate | 6 g | 0.9 g | 4.3 g |
| Fat | 0 g | 0 g | 0 g |
| Fibre | 0 g | 0 g | 0 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of cider vinegar, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (15 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0 mg | 0 mg | 0% |
| Vitamin K | 0 µg | 0 µg | 0% |
| Thiamin | 0 mg | 0 mg | 0% |
| Riboflavin | 0 mg | 0 mg | 0% |
| Niacin | 0 mg | 0 mg | 0% |
| Vitamin B6 | 0 mg | 0 mg | 0% |
| Folate | 0 µg | 0 µg | 0% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0 mg | 0 mg | 0% |
| Choline | 0 mg | 0 mg | 0% |
| Minerals | |||
| Calcium | 7 mg | 1.1 mg | <1% |
| Iron | 0.2 mg | 0.03 mg | 1% |
| Magnesium | 5 mg | 0.75 mg | 1% |
| Phosphorus | 8 mg | 1.2 mg | <1% |
| Potassium | 73 mg | 11 mg | 2% |
| Sodium | 5 mg | 0.75 mg | <1% |
| Zinc | 0.04 mg | 0.006 mg | <1% |
| Selenium | 0.1 µg | 0.015 µg | <1% |
| Copper | 0.008 mg | 0.001 mg | <1% |
| Manganese | 0.25 mg | 0.038 mg | 11% |
Source: USDA FoodData Central — Vinegar, cider
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat cider vinegar?
- A commonly eaten food that can sit in a balanced pattern when portions are honest.
- Cider Vinegar is a commonly used food in everyday diets worldwide.
How to include it
- Use in the usual way for this food, and keep an eye on the stated serving.
- Typical pairing ideas: Rice, Vegetables, Eggs.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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