AngiochefBalsamic vinegar
Balsamic vinegar is the dark, sweet-sour grape vinegar of Modena, made from cooked grape must and wine vinegar and aged in wood. It carries gallic, protocatechuic, caffeic, p-coumaric and syringic acids, plant compounds studied in laboratory research for their antioxidant activity, together with acetic acid. Use it raw to finish salads, roasted vegetables, strawberries or grilled fish, or reduce it briefly for a glaze; long cooking flattens it. Read the label and choose one with grape must first and no added caramel colour, which organic versions guarantee.
Polyols
SorbitolNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is balsamic vinegar's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 ml
Total fructose11.2 g
Excess fructose1.0 g
Source: Measured value (BLS 4.0)
What this means
These are balsamic vinegar's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.