AngiochefRice vinegar
Rice vinegar is the mild, pale vinegar of Japanese, Chinese and Korean kitchens, brewed from rice and sold in small glass bottles in the Asian aisle. It brings almost no nutrients: it is water and acetic acid, the acid that makes any vinegar sour; Japanese rice vinegar is brewed to at least 4.2 percent acidity, gentler than most wine vinegars. Use it raw and at the end, to season sushi rice, dress cucumber and cabbage salads, brighten a stir-fry off the heat or pickle vegetables quickly. Buy the plain kind: seasoned rice vinegar already carries sugar and salt.
Polyols
SorbitolNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is rice 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 fructoseAt most 0.1 g
Excess fructoseNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
These are rice 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
- 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.