1 tablespoon (medium) of Balsamic vinegar (15 g) has 13 calories. That works out to 88 calories per 100 g. It contains 2.6 g of carbs, 0.1 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Balsamic vinegar?

Balsamic vinegar is a dark, sweet-tart vinegar associated with Italy’s Emilia-Romagna region, especially Modena and Reggio Emilia. It is made from grape must; everyday versions may combine concentrated grape must with wine vinegar, while traditional varieties are aged for much longer.

In Italy it is often drizzled over salads, vegetables and cheese, and it is also familiar in kitchens around the world as a dressing ingredient or finishing touch for roasted vegetables and grilled foods. Its mellow acidity and concentrated flavour mean a little goes a long way. It is relatively low in calories, though it contains carbohydrates from grapes. For a lighter dressing, whisk a small splash with olive oil, or pair it with citrus for extra brightness.

Balsamic vinegar Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

17g

· 6% DV

Protein

0.5g

· 1% DV

Fat

· 0% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 97% · Protein 3% · Fat 0%

Balsamic vinegar Vitamins & Minerals

Vitamins

0.02mg · 2% DV

0.03mg · 2% DV

0.01mg · 1% DV

0.1mg · 1% DV

Minerals

Calcium

27mg · 3% DV

Magnesium

12mg · 3% DV

Phosphorus

20mg · 3% DV

Potassium ⭐

90mg · 3% DV

How Nutritious Is Balsamic vinegar?

Nutrient density

Low

20/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

32/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Balsamic vinegar Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Balsamic vinegar

To burn the 88 calories in 100 g:

🚶

22min

Walking (5 km/h)

🏃

9min

Running (8 km/h)

🚴

12min

Cycling

🏊

10min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Balsamic vinegar Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Balsamic vinegar Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Balsamic vinegar Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Balsamic vinegar Fat Profile

SATURATED

MONOUNSATURATED

POLYUNSATURATED

Compare Balsamic vinegar

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Balsamic vinegar vs Hawthorn Vinegar70 kcal more per 100 g

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Foods Similar to Balsamic vinegar

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Balsamic vinegar

What is balsamic vinegar?

Balsamic vinegar is a tangy-sweet vinegar made from grape must, the freshly crushed juice and skins of grapes. Traditional varieties from Modena or Reggio Emilia are aged in wooden barrels; many everyday versions combine grape must with wine vinegar.

How is balsamic vinegar made?

Balsamic vinegar is made by concentrating grape must and fermenting it into vinegar. Traditional balsamic is aged in a succession of wooden barrels, while many commercial versions blend grape must with wine vinegar and may be ready much sooner.

What does balsamic vinegar taste like?

Balsamic vinegar tastes tangy and fruity, with a sweetness that can range from subtle to pronounced. Longer-aged versions tend to taste more concentrated and complex, while less-aged everyday varieties are usually sharper and thinner.

How do you use balsamic vinegar?

Balsamic vinegar works in salad dressings, marinades, pan sauces, and on roasted vegetables. A small drizzle also pairs well with strawberries, peaches, or cheese. Add it near the end of cooking when you want its fruity aroma to remain noticeable.

What is the difference between balsamic vinegar and balsamic glaze?

Balsamic vinegar is a pourable vinegar; balsamic glaze is a thicker, concentrated topping, often made by reducing vinegar. Some store-bought glazes also contain added sugar or thickening ingredients. Use vinegar in dressings and marinades, and glaze for a finishing drizzle.

What can I use instead of balsamic vinegar?

Red wine vinegar with a little honey or sugar is a practical substitute for balsamic vinegar in dressings and marinades. It will be sharper and less fruity, so start with less and adjust the sweetness to suit the dish.

Does balsamic vinegar go bad?

Balsamic vinegar is acidic and generally keeps well, even after opening, when stored properly. Its flavor may fade over time. Discard it if you see mold or notice an unusual smell or a clear change in appearance.

How should you store balsamic vinegar?

Store balsamic vinegar tightly capped in a cool, dark cupboard; refrigeration is not necessary. Keep the bottle away from heat and direct sunlight, which can dull its aroma, and wipe the neck clean so the cap seals properly.

Is balsamic vinegar good for you?

Balsamic vinegar can add a lot of flavor to food in a small amount, but it is not a health remedy. It contains natural sugars from grapes, so use it as a condiment rather than drinking it straight or treating it as a wellness tonic.

Can you cook with balsamic vinegar?

Yes, balsamic vinegar can be used in cooking, especially in pan sauces, marinades, and dishes with roasted vegetables. Its sugars can darken or burn during prolonged high-heat cooking, so add it toward the end when possible.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026