Apple Balsamic Vinegars vs. Apple Cider Vinegar, What's the Difference?

What is the difference between Apple Cider Vinegar and either your Red Apple Balsamic Dark Balsamic Vinegar or your Gravenstein Apple White Balsamic Vinegar?

Apple Cider vinegar is produced through the fermentation of apple cider, and the vinegar product is very acidic, and tangy. The micronutrients found in cider vinegar is mainly from apples.

Apple Balsamic Vinegars are produced through the fermentation of crushed and cooked grapes, with an infusion of apple essence after the grape must is fermented into vinegar. It is less acidic and is sweeter than Apple Cider Vinegar. The micronutrients found here are mainly from grapes.

The calories in both vinegars come from carbohydrates in the form of natural sugars that occur in the fruit juices that the vinegars are produced from. Balsamic vinegar contains around 3 grams of carbohydrates in each tablespoon serving. Cider vinegar contains less than a 1 gram of carbohydrate per tablespoon.

Mineral Content

Both Apple Cider Vinegar and Apple Balsamic Vinegars are minor sources of minerals that the body needs to function properly. Each tablespoon of balsamic vinegar contains 18 milligrams of potassium and 4 milligrams each of calcium and sodium. The same amount of cider vinegar contains 11 milligrams of potassium and 1 milligram each of calcium and sodium. According to the Institute of Medicine, people ages 19 to 50 need about 4,700 milligrams of potassium, 1,000 milligrams of calcium and 1,500 milligrams of sodium each day.

Vinegars also contain magnesium, phosphorous, copper and iron in small amounts.

Remember, these are a very minor source of needed nutrients, and should not be thought of as the source of nutrients in your day. We find using vinegars a great way to add flavor and interest to a wide variety of vegetables, whole grains and salads, and these ARE a good source of nutrients.