What is balsamic vinegar?

Balsamic vinegar is a type of typical Italian vinegar that is produced from filtered grape must, cooked and subjected to alcoholic and acetic fermentation at the same time. It has a dark brown color and is very aromatic
The “traditional” balsamic vinegar is produced with grape musts coming exclusively from the province of Modena and Reggio Emilia (produced with the DOP, Protected Designation of Origin) mark. On sale there is also “non-traditional” balsamic vinegar of Modena, which is recognized with the Protected Geographical Indication (PGI).


What are the nutritional properties?

100 milliliters of balsamic vinegar develops about 88 Calories and contains approximately:

77 g of water, 0.49 g of protein, 17 g of carbohydrates, 15 g of sugars, 27 mg of calcium,0.72 mg of iron, 12 mg of magnesium, 19 mg of phosphorus,112 mg of potassium,23 mg of sodium,0.08 mg of zinc


When not to consume balsamic vinegar?

It is not recommended for use by people with diabetes because it can affect the amount of glucose and insulin in the blood and could therefore have an additive effect when combined with other drugs for the treatment of this disease. Since, then, balsamic vinegar would also seem to be able to lower blood pressure, it is not recommended for those who are being treated with antihypertensive drugs to avoid possible additive effects. In any case, it is advisable to seek the advice of your doctor.


Availability of balsamic vinegar

Balsamic vinegar can be purchased all year round and is easy to find.


Possible benefits and contraindications

Among the beneficial properties of balsamic vinegar, its high content in mineral salts should be mentioned. It slows down gastric activity, without weighing it down, and increases the sense of satiety. It has important antibacterial and antiviral disinfectant properties. Grape polyphenols make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals and slowing down cell aging. Thanks to its limited caloric intake, it is a condiment that lends itself to being present even in restricted calorie diets (unlike other higher fat condiments) and does not contain cholesterol, so it can also be consumed by those with cardiovascular problems.
The consumption of vinegar is generally not recommended for those suffering from gastritis or gastroesophageal reflux, because in some cases it could exacerbate the symptoms associated with these disorders.

The information given is general information and does not in any way replace medical advice. To ensure a healthy and balanced diet, it is always good to rely on the advice of your doctor or a nutrition expert.