United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02068, Vinegar, red wine a 
heading Nutrient Unit
Value per 100 g

tbsp 14.9g

cup 239g

tsp 5g
Proximates Water g 94.47 14.08 225.78 4.72
Proximates Energy b kcal 19 3 45 1
Proximates Protein g 0.04 0.01 0.10 0.00
Proximates Total lipid (fat) g 0.00 0.00 0.00 0.00
Proximates Carbohydrate, by difference g 0.27 0.04 0.65 0.01
Proximates Fiber, total dietary g 0.0 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00 0.00
Minerals Calcium, Ca mg 6 1 14 0
Minerals Iron, Fe mg 0.45 0.07 1.08 0.02
Minerals Magnesium, Mg mg 4 1 10 0
Minerals Phosphorus, P mg 8 1 19 0
Minerals Potassium, K mg 39 6 93 2
Minerals Sodium, Na mg 8 1 19 0
Minerals Zinc, Zn mg 0.03 0.00 0.07 0.00
Vitamins Vitamin C, total ascorbic acid mg 0.5 0.1 1.2 0.0
Vitamins Vitamin A, RAE µg 0 0 0 0
Vitamins Vitamin A, IU IU 0 0 0 0
Lipids Fatty acids, total saturated g 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 0.000 0.000 0.000

Footnotes

a  Contains 5% acetic acid. Total proximates do not equal 100%.
b  Acetic acid is included in energy calculation.