Nutrition report ready

Aceto balsamico di modena

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

NOVA 2

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Aceto balsamico di modena

in Balsamic vinegars of Modena Barcode 8022422211101
Not enough data to compute
Processed culinary ingredient
Green-Score
a+
Environmental impact estimate

Aceto balsamico di modena provides 125 kcal per 100 g, with 19.1 g of sugars and 0.7 g of protein. That is 40% less sugar than the average product in this category. It is classified as NOVA 2 (processed culinary ingredient). It is listed in the Balsamic vinegars of Modena category.

Nutrient levels per 100 g

Saturated fat
0 g · Low
Sugars
19.1 g · Moderate
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 125 kcal 153 −18%
Saturated fat 0 g 0.1 −100%
Carbohydrates 25.8 g 34.2 −25%
Total sugars 19.1 g 32 −40%
Protein 0.7 g 0.8 −11%
Salt 0.2 g 0.2 −14%

Category average across 1041 Balsamic vinegars of Modena products on Foodmetria.

Compared with other balsamic vinegars of modena

Calories lower 49%
Sugars lower 31%
Salt higher 14%
Saturated fat lower 1%
Protein top 56%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
PGI
Sold in
Belgium
Barcode
8022422211101

Prices reported by shoppers

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Frequently asked questions

How many calories are in Aceto balsamico di modena?

Aceto balsamico di modena contains 125 kcal per 100 g.

How much sugar is in Aceto balsamico di modena?

Aceto balsamico di modena has 19.1 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Aceto balsamico di modena healthy?

It is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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