Is Balsamic Vinegar Good For You?

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Vinegar

Much like Olive Oil, Balsamic Vinegar is an integral part of the Italian and general Mediterranean diet, it can be served by itself or as an accompaniment to various dishes. Here we will explain the numerous health benefits Balsamic Vinegar can bring and how to integrate it into your dishes.


Balsamic Vinegar Benefits

When used as a condiment Balsamic Vinegar has the purpose of adding and strengthening flavors to any dish. It also contains many beneficial properties, in addition to being a disinfectant and decongestant, balsamic vinegar contains acetic acids which have several advantages:


  • They help to control blood sugar levels and regulate the insulin and glucose response after meals.
  • Increase the solubility of calcium and therefore the strength and formation of bone tissue: they can additionally help to reduce joint pain and bone weakening caused by menopause. 
  • Help fight high blood pressure, much like cider vinegar. 


How many calories in Balsamic Vinegar?

For our bodies to function they require energy, and this energy comes from calories: however, if the calorific intake is higher than the bodies energy requirement, then it will be stored and thus contributing to weight gain. Calories are mainly provided by foods containing fat and sugar (slow and fast sugars).


The traditional balsamic vinegar of Modena is made exclusively from grape must: meaning the only sugars it contains are all naturally present in the grapes (calorific intake 284 kcal/100ml).


Balsamic vinegar of Modena may also contain a small quantity of wine vinegar in addition to the grape must: in this case the wine vinegar also only contains the sugar present in the vinegar alcohol.


For example, in our vinegars the calorific intake of our premium balsamic vinegar: 300 kcal/100ml, which is 3x less than extra virgin olive oil for comparison.


Normally the use of balsamic vinegar is only required in small quantities, it can be concluded that balsamic vinegar makes an extremely small contribution to the calorific intake of the diet.