Balsamic Vinegar (Aceto Balsamico) – Nutritive Value And Curing Effect


-The best balsamic is the old one, over 30 or 50 years old

It comes from Modena, and is produced exclusively by the trebbiano grapes. The best balsamic is the old one, over 30 or 50 years old.

Balsamic vinegar is being produced for centuries, and it is said to have therapeutic and aphrodisiac properties. It comes from Modena, and is produced exclusively by one kind of grapes – trebbiano grapes.

This kind of grapes is the only sort by its sugar compound, richness in micro-nutrients, and is grown only on the edge of the Mediterranean and continental climate.

The trebbiano grapes, according to its composition, is adequate for the activity of the enzymes and growth of the bacteria while the process of the acid boiling. The process of producing and keeping lasts 10 to 12 years at least and is kept in wooden barrels. The best balsamic vinegar is the old one, over 30 to 50 years old.


In the stores, there is mainly a surrogate vinegar, made of fake vine acid with adding of caramel, clove and cinnamon.

Curing effects

Ever since the antique times, balsamic vinegar had been known for many curing properties. It has been used as a tonic for allaying headaches and tiredness, as a help for digestion or regulation of the body weight.

Today it is known to delay the osteoporosis, because it contains vinegar acid that actuates the absorption of important minerals of the food, it also contains minerals that build the bones.

Totally unexpected, but if you pour a little bit over strawberries, raspberries or peaches, it will accentuate the aroma of the fruit.

The research published by the British Journal of Nutrition (2006) shows that the vinegar acid significantly lowers down the cholesterol and triglycerides in the blood, and it has also been noticed that it lowers down the blood pressure.

Another study in Harvard, published in the American Journal of Clinical Nutrition, has researched a group of people that often used balsamic vinegar and olive oil as spice for salads, so it has been confirmed that they have lower risk of heart attack. The reason for this was the presence of omega – 3 fat acids, that have protective properties against heart illnesses.

Before the medications for diabetes were produced, the people suffering from diabetes have used balsamic vinegar for calming down the symptoms. Herewith, the study published by the European Journal of Clinical Nutrition has made a confirmation. A small quantity of the vinegar, about 2 teaspoons in the food, according to the results, can slower down the input of carbohydrates in the blood.

The vinegar can help in regulating the body weight because it enlarges the feeling of fullness when added to the food, and the enzymes that it contains improve the metabolism in which way the digestion is made easier.

Since the time of Hippocrates (460-377 BC) the vinegar had been used for curing infections, and some researches confirm that it can help for fungus infection because it has antibacterial and anti-fungus properties.

It is a good way of usage of the vinegar to lower down the input of salt in the food, because it enlarges the sense of salty.

In the end, we notice that in the last 20 years a small number of researches have been made that would for sure prove the numerous curable properties of the balsamic vinegar, so we advise carefully and light consummation.

Energetic and nutritive value

The energetic value of 100g of balsamic vinegar is 88kcal / 369kJ, which contains 17% carbohydrates and 0,5% proteins.

Minerals: phosphorus (19mg), magnesium (12mg), potassium (112mg), iron (0,7mg) and calcium (27mg).

It does not contain vitamins.

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