Salov North America Corp.
B
ProfileGood
BALSAMIC VINEGAR OF MODENA
Sauces & Condiments USVerified
Label Serving
17 g
Barcode
041736005303
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.7/10
Health Score
Nutrition Facts (per serving: 17 g)
Energy65kcal
Carbohydrates17.65g
Sugar17.65g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium18mg
Calcium0mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (17 g) — the label's %RDA
Energy & macronutrients
Energy11 kcalLow<1%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates3gLow1%
Total Sugars3g6%
Dietary Fiber0g0%
Protein0g0%
Sodium3.06mgLow<1%
Minerals
Calcium0mg0%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
3 ingredientsIngredients — as printed on the label
GRAPE VINEGAR*, CONCENTRATED GRAPE MUST*, COLOURING AGENT: AMMONIA SULPHITE CARAMEL*.
Contains allergens: Colouring Agent: Ammonia Sulphite Caramel
1
Concentrated Grape Must
Moderate
sweetener / flavour enhancer / texturizer
2
Grape Vinegar
No Notables
Flavour enhancer, acidity regulator, and preservative
3
Colouring Agent: Ammonia Sulphite Caramel
E150D
LowAllergenColoring agent
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Concentrated Grape Must | ⚠Moderate Concern | sweetener / flavour enhancer / texturizer | Concentrated grape must functions primarily as a source of fruit sugars, requiring balanced intake moderation consistent with general dietary guidelines for carbohydrate consumption. |
2 Grape Vinegar | ✓No Notable Concerns | Flavour enhancer, acidity regulator, and preservative | Grape vinegar is a naturally derived ingredient with a well-established safety profile for standard dietary consumption. |
3 Colouring Agent: Ammonia Sulphite Caramel E150D Allergen | ✓Low Concern | Coloring agent | Ammonia sulphite caramel is widely permitted for use as a coloring agent within established regulatory limits, though sensitive individuals may monitor sulfite content. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
