Compare vinegar

Research · Vinegar

What our research found about vinegar

Vinegar is acetic acid from fermented alcohol, and most culinary vinegars are about 5% acidity. Apple cider vinegar “with the mother” is unfiltered, balsamic is made from grape must, and wine and rice vinegars follow their base. Plain versions list one ingredient; some balsamics and flavored vinegars add sugar, caramel color or sulfites, so read the list.

Apple cider vinegar is widely marketed for health, but Harvard Health Publishing’s review found the evidence for weight loss and other benefits not compelling and warned that undiluted vinegar can damage tooth enamel and may worsen low potassium in people on certain medications. Treat vinegar as a flavorful condiment and cooking ingredient first.

Products

174 brands

Full labels recorded

318% of the shelf

Maker says organic

3maker’s claim

List an added sweetener

3of 3 labels

List a seed oil

0of 3 labels

Typical label length

3ingredients (median)

Counts use complete, current ingredient labels only. Records without a published label stay unknown and are never counted as clean.

What to compare

• Base and acidity. Apple cider, balsamic, wine and rice vinegars differ in flavor; most culinary vinegars are ~5% acidity.
• Additives. Some balsamics add sugar, caramel color or sulfites.
• “With the mother”. Indicates unfiltered cider vinegar; it is a texture and sourcing choice.
• Health claims. Evidence for health benefits is limited; use it as a condiment.

References

1. Apple cider vinegar diet: does it really work? Harvard Health Publishing
2. 21 CFR 101.22: spices, flavors, and colors on labels Code of Federal Regulations
3. Chemical Cuisine: food additives guide Center for Science in the Public Interest