Balsamic Vinegar, Honey Ginger — Nutrition Facts & Ingredients
- Calories
- 39per serving
- Protein
- 0 gper 100 ml
- Carbs
- 60 gper 100 ml
- Fat
- 0 gper 100 ml
Where to buy
Per serving (1 tsp, 15 ml): 39 calories. Per 100 ml: 260 calories, 0 g protein, 0 g fat.
Nutrition Facts
Serving size1 tsp (15ml)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 ml and custom amounts
Nutrition per amount
Where to buy Balsamic Vinegar, Honey Ginger
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Aged White Balsamic Vinegar, Natural Ginger Flavor, Natural Honey Flavor
Frequently asked questions
How many calories are in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 260 calories.
How much protein is in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 0.0 g protein.
How many carbohydrates are in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 60.0 g carbohydrates. Of which 60.0 g sugars.
How much sugar is in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 60.0 g sugars.
How much sodium (salt) is in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Balsamic Vinegar, Honey Ginger?
Per 100 g of Balsamic Vinegar, Honey Ginger there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Balsamic Vinegar, Honey Ginger?
The main ingredients in Balsamic Vinegar, Honey Ginger are: Aged White Balsamic Vinegar, Natural Ginger Flavor, Natural Honey Flavor.
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