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Aceto Balsamico Di Modena
Aceto Balsamico Di Modena by Giuseppe Cremonini provides 138 kcal per 100 ml, with 29 g of sugars and 0.7 g of protein. That is 10% 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 and comes in a 500 ml pack.
Nutrient levels per 100 ml
Levels use UK front-of-pack reference thresholds for drinks.
Nutrition facts
| Nutrient | Per 100 ml | Category avg |
|---|---|---|
| Calories | 138 kcal | 153 −10% |
| Total fat | 0 g | 0.2 −100% |
| Saturated fat | 0 g | 0.1 −100% |
| Carbohydrates | 29 g | 34.2 −15% |
| Total sugars | 29 g | 32.1 −10% |
| Added sugars | 0 g | 0.4 −100% |
| Protein | 0.7 g | 0.8 −10% |
| Salt | 0 g | 0.2 −85% |
*% Daily Value for 100 ml, based on a 2,000-calorie diet (FDA reference values). Category average across 1039 Balsamic vinegars of Modena products on Foodmetria.
Compared with other balsamic vinegars of modena
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Weinessig, gekochter Traubenmost
Product details
- Quantity
- 500 ml
- Labels & certifications
- PGI
- Sold in
- France, Germany
- Barcode
- 8033717730023
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 138 kcal per 100 ml.
How much sugar is in Aceto Balsamico Di Modena?
Aceto Balsamico Di Modena has 29 g of sugars per 100 ml, which is considered high 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.
Is Aceto Balsamico Di Modena vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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