Vinegar

Sour liquid prepared by acetous fermentation, with or without alcoholic fermentation, of any suitable foodstuff, commonly used in dressings. Made from fermented spirit and may contain malt. Available types of vinegar include white, brown and malt.

The majority of nutrients including proximates, vitamins and minerals were derived from a composite sample of 6 products including 4 brands (1 x each of white and malt vinegar Cornwells, 2 x each of white vinegar Seppelts, 1 x brown vinegar Woolworths, 1 x brown vinegar Home Brand) of white, brown and malt vinegar, purchased in Adelaide in 1990 (Soups and Sauces Program). Vitamin C, carotenes, thiamin, riboflavin, niacin and cholesterol were imputed zero.