Vinegar, red wine vs. Vinegar, distilled vs. Vinegar, cider

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Vinegar, red wine has the most protein of the foods compared, at 0.04 g per 100g.

Nutrient	Vinegar, red wine	Vinegar, distilled	Vinegar, cider
Protein	0.04 G	0 G	0 G
Total lipid (fat)	0 G	0 G	0 G
Carbohydrate, by difference	0.27 G	0.04 G	0.93 G
Energy	19 KCAL	18 KCAL	21 KCAL
Total Sugars	0 G	0.04 G	0.4 G
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	6 MG	6 MG	7 MG
Iron, Fe	0.45 MG	0.03 MG	0.2 MG
Potassium, K	39 MG	2 MG	73 MG
Sodium, Na	8 MG	2 MG	5 MG
Fatty acids, total trans	0 G	0 G	0 G
Fatty acids, total saturated	0 G	0 G	0 G
Vitamin D (D2 + D3), International Units	-	0 IU	0 IU
Cholesterol	-	0 MG	0 MG

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.