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Nutrition Facts
(Vinegar)
Per 1 tbsp
Amount Per Serving
Calories
0
% Daily Value*
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0g
0%
Sodium
0g
0%
Total Carbohydrates
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
Vitamin A    0% Calcium    0%
Vitamin B    0% Iron    0%
Vitamin C    0% Potassium    0%
Vitamin D    0% Folate    0%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume.[1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.[2] Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

Wikipedia contributors. (2023, January 27). Vinegar. Wikipedia. https://en.wikipedia.org/wiki/Vinegar
Wikipedia contributors. (2023, January 27). Vegetable oil. Wikipedia. https://en.wikipedia.org/wiki/Vegetable_oil
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