Balsamic vinegar is a nutrient-dense kitchen must-have!
Most well-known for its role in salad dressings, balsamic vinegar has a deliciously sweet yet tangy taste. Balsamic vinegar is made through the fermentation of grapes. It was supposedly accidentally discovered after the wine had been fermented for too long.
There are two major types of balsamic vinegar, domestic and traditional. Traditional balsamic vinegar is produced in Italy, while domestic is produced in the United States.
Health Benefits of Balsamic Vinegar:
Balsamic vinegar is packed with vitamins, minerals, and antioxidants. The grapes are responsible for lending the vinegar its flavonoid content. Flavonoids are a type of phytonutrient that helps protect the body from environmental harm. As an antioxidant, it specifically helps rid the body of free radicals that can ultimately cause cell damage and lead to the development of various disease states.
Consumption of vinegar itself has also been associated with regulated blood sugar, blood pressure and even lower cholesterol levels.
Nutrient Breakdown of Balsamic Vinegar:
*Per 1 tbsp
- Carbohydrates | 3g
- Sugar | 2g
How To Use:
Balsamic vinegar can be used in so many different ways! It can be mixed with a little extra virgin olive oil to make a salad dressing or even mixed into a sauce or marinade. It’s also delicious when drizzled over fruit or even vegetables to add a sweet yet tangy flavor.
When heated, balsamic vinegar will turn into a thick, syrup-like texture. Drizzle this over some strawberries for a delicious dessert!