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The types of vinegar on a grocery shelf are named for what was fermented to make them, and an FDA compliance policy guide sets out those names: cider, wine, malt, sugar and spirit or distilled vinegar, plus labeled blends. This guide walks through the FDA definitions, the acidity figures the FDA and the National Center for Home Food Preservation (NCHFP) give, and the four vinegars in USDA FoodData Central SR Legacy data, per tablespoon and per 100 grams, with the FDA percent Daily Value. For the other pantry staple, see our sibling guide to types of salt.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- FDA policy says each listed vinegar variety should contain 4 grams of acetic acid per 100 milliliters, and a diluted vinegar label should never state less than 4 percent.
- The FDA guide says no standards of identity for vinegar have been set; its definitions remain FDA policy for labeling.
- NCHFP recommends white distilled and cider vinegars of 5 percent acidity (50 grain) for home pickling.
- In USDA data, a tablespoon of distilled, cider or red wine vinegar lists 3 calories; balsamic lists 14.
How the FDA defines vinegar
The FDA’s Compliance Policy Guide Sec. 525.825, revised in March 1995, opens with a plain statement: “No standards of identity for vinegar have been established” under federal food law. Instead, the FDA guide says, “definitions have been developed for different types or combinations of types of vinegars,” and “These remain current Agency policy for labeling purposes.”
Most of those definitions describe two steps. The FDA guide calls them “alcoholic and subsequent acetous fermentations”: an alcoholic fermentation of a sugary juice or infusion comes first, and an acetous fermentation follows. Spirit or distilled vinegar starts from already distilled alcohol, so the FDA guide lists only the acetous step for it.
A separate guide, CPG Sec. 562.100 from the FDA, keeps vinegar and acetic acid apart. It quotes an early FDA decision that “The product made by diluting acetic acid is not vinegar and when intended for food purposes must be free from harmful impurities and sold under its own name,” and says FDA has held that “diluted acetic acid is not a vinegar of any kind.”
Types of vinegar in the FDA definitions
The table lists the vinegar types defined in FDA CPG Sec. 525.825, with the FDA description in short form and the matching USDA SR Legacy entry where one exists. The guide also defines one more sugar-based vinegar, which has no USDA entry and is left out here.
| Vinegar name in the FDA guide | FDA description, in short | USDA SR Legacy entry |
|---|---|---|
| Vinegar, cider vinegar, apple vinegar | Alcoholic and subsequent acetous fermentations of the juice of apples | Vinegar, cider (173469) |
| Wine vinegar, grape vinegar | Alcoholic and subsequent acetous fermentations of the juice of grapes | Vinegar, red wine (172240) |
| Malt vinegar | Fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt | None |
| Sugar vinegar | Fermentations of sugar sirup, molasses, or refiner's sirup | None |
| Spirit vinegar, distilled vinegar, grain vinegar | Acetous fermentation of dilute distilled alcohol | Vinegar, distilled (172237) |
| Blend of spirit vinegar and cider vinegar | Labeled as a blend, with the product names by predominance | None |
| Vinegar made from dried apples, apple cores or apple peels | Labeled "vinegar made from" the apple product used | None |
- Cider vinegar: the FDA guide uses “vinegar”, “cider vinegar” and “apple vinegar” as names for the product of the juice of apples. Our apple cider vinegar article covers that vinegar on its own; this guide makes no health statements about it.
- Wine vinegar: the FDA guide names wine vinegar and grape vinegar for the product of the juice of grapes. USDA SR Legacy has a red wine vinegar entry.
- Malt vinegar: per the FDA guide, made without distillation from an infusion of barley malt or of cereals whose starch was converted by malt.
- Sugar vinegar: per the FDA guide, made from sugar sirup, molasses or refiner’s sirup.
- Spirit, distilled or grain vinegar: per the FDA guide, made by acetous fermentation of dilute distilled alcohol. NCHFP calls it white distilled vinegar.
- Blends and dried-apple vinegar: the FDA guide says a spirit and cider blend is labeled as a blend, and that vinegar from dried apples, cores or peels is labeled “vinegar made from” that source.
The FDA definitions do not cover balsamic vinegar by name, although USDA SR Legacy has an entry for it; our separate article covers it. Rice and sherry vinegars have no USDA SR Legacy entry and are not described in the sources read for this guide.
How acidic vinegar types are, per FDA and NCHFP
Two acidity figures appear in FDA and NCHFP sources, and they answer different questions. The FDA guide says natural vinegars as they come from the generators normally contain in excess of 4 grams of acetic acid per 100 milliliters, and that each listed variety should contain 4 grams of acetic acid per 100 milliliters at 20 degrees Celsius.
When vinegar is diluted with water, the FDA guide says the label must bear a statement such as “diluted with water to _______ percent acid strength,” with the actual percent of acetic acid filled in, and “in no case should it be less than 4 percent.” Under that FDA policy, a diluted vinegar states its acid strength on the label.
For home pickling, NCHFP sets a higher bar: “White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended.” NCHFP adds that white vinegar is usually preferred when a pale color is wanted, as with fruits and cauliflower.
Vinegar types in USDA data
The first table lists the four vinegar entries in USDA FoodData Central SR Legacy per tablespoon, using the gram weight USDA gives for each entry. The percent Daily Value (%DV) uses the FDA Daily Values of 4,700 milligrams for potassium and 2,300 milligrams for sodium. USDA SR Legacy does not report acetic acid for these entries, so acidity is not shown.
| Vinegar (USDA FDC ID) | Amount | Calories | Carbohydrate | Potassium (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|
| Vinegar, distilled (172237) | 1 tbsp (14.9 g) | 3 | 0.0 g | 0 mg (0%) | 0 mg (0%) |
| Vinegar, cider (173469) | 1 tbsp (14.9 g) | 3 | 0.1 g | 11 mg (0%) | 1 mg (0%) |
| Vinegar, red wine (172240) | 1 tbsp (14.9 g) | 3 | 0.0 g | 6 mg (0%) | 1 mg (0%) |
| Vinegar, balsamic (172241) | 1 tbsp (16 g) | 14 | 2.7 g | 18 mg (0%) | 4 mg (0%) |
The second table gives the same USDA entries per 100 grams, with water, so the four vinegar types can be compared on one basis.
| Vinegar (USDA FDC ID) | Amount | Calories | Water | Carbohydrate | Potassium (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|
| Vinegar, distilled (172237) | 100 g | 18 | 94.8 g | 0.0 g | 2 mg (0%) | 2 mg (0%) |
| Vinegar, cider (173469) | 100 g | 21 | 93.8 g | 0.9 g | 73 mg (2%) | 5 mg (0%) |
| Vinegar, red wine (172240) | 100 g | 19 | 94.5 g | 0.3 g | 39 mg (1%) | 8 mg (0%) |
| Vinegar, balsamic (172241) | 100 g | 88 | 76.5 g | 17.0 g | 112 mg (2%) | 23 mg (1%) |
In USDA data, distilled, cider and red wine vinegar list 93.8 to 94.8 grams of water and 18 to 21 calories per 100 grams. The balsamic entry stands apart: USDA lists 88 calories, 76.5 grams of water and 17.0 grams of carbohydrate per 100 grams, and 14 calories per tablespoon. Sodium is low in all four USDA entries, from 2 to 23 milligrams per 100 grams, or 0% to 1% of the FDA Daily Value.
Vinegar in home pickling, from NCHFP
- Acidity matters: NCHFP says “The level of acidity in a pickled product is as important to its safety as it is to taste and texture.”
- Keep the proportions: NCHFP warns against changing the vinegar, food or water proportions in a recipe, or working with a vinegar of unknown acidity.
- Botulinum bacteria: NCHFP says “There must be a minimum, uniform level of acid throughout the mixed product” to stop the growth of botulinum bacteria.
- Which vinegar: NCHFP recommends white distilled and cider vinegars of 5 percent acidity.
- Where vinegar goes: NCHFP says fresh-pack pickles are acidified quickly with vinegar and relishes are cooked with seasonings and vinegar.
For store-bought fermented and vinegar pickles, see our pickles article and the wider fermented foods list.
Frequently Asked Questions
What are the main types of vinegar?
FDA CPG Sec. 525.825 defines cider or apple vinegar, wine or grape vinegar, malt vinegar, sugar vinegar, spirit or distilled vinegar, and labeled blends.
Is there an FDA standard of identity for vinegar?
No. The FDA guide says no standards of identity for vinegar have been set, and that its definitions remain FDA policy for labeling.
How acidic is vinegar?
FDA policy says each listed vinegar variety should contain 4 grams of acetic acid per 100 milliliters, and a diluted vinegar label should never state less than 4 percent.
What vinegar strength does home pickling call for?
NCHFP recommends white distilled and cider vinegars of 5 percent acidity (50 grain) and warns against a vinegar of unknown acidity.
Is diluted acetic acid the same as vinegar?
No. FDA CPG Sec. 562.100 says FDA has held that diluted acetic acid is not a vinegar of any kind.
Which vinegar lists the most calories in USDA data?
Of the four USDA SR Legacy vinegar entries, balsamic lists the most, 88 calories per 100 grams and 14 per tablespoon.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Salt: Table, Iodized, Kosher, Sea and Pickling Salt, Apple Cider Vinegar Benefits: What Research Shows and Who Should Be Careful, Pickled Vegetables: 11 Types Ranked by Sodium in USDA Data, Fermented Vegetables: How They Sour and What USDA Lists.