Balsamic sauce has a sweet and sour taste and perfectly complements salads, meat dishes, and even desserts.
The main nutrients found in balsamic sauce include antioxidants, minerals, and vitamins such as vitamin B6, calcium, and magnesium.
In the 16th century, balsamic vinegar was considered not only a culinary delicacy but also a medicinal remedy.
History and Origin of Balsamic Sauce
Balsamic sauce has deep roots that trace back to Italy, where it was first created in the Emilia-Romagna region.
Historically, this sauce was made from grape juice that underwent slow boiling and fermentation.
The production process of balsamic vinegar traditionally involves the use of specific grape varieties such as Trebbiano and Lambrusco. The juice from these varieties is prepared and aged in wooden barrels, which gives the sauce its unique taste and aroma. During the aging process, the sauce becomes thick and sweet.
There are many varieties of balsamic vinegar; however, only those produced according to traditional methods and having the appropriate certification can be called Aceto Balsamico Tradizionale. Such vinegar can be aged for up to 25 years or more, which significantly increases its value and demand in the market.
Nutritional Value
In terms of energy value, a serving of balsamic sauce (about 15 ml) contains approximately 14–20 calories, 0 g of protein, 0 g of fat, and 3–4 g of carbohydrates.
The glycemic index of balsamic sauce is around 30, making it relatively low compared to other sauces and condiments.
The glycemic load per serving is also low.
On a keto diet, balsamic sauce can be used; however, it is important to monitor portion sizes. It is recommended to limit intake to 1-2 tablespoons per day to avoid exceeding the daily carbohydrate allowance.
It is important to remember that some commercial options of balsamic sauce may contain added sugar. Therefore, it is advisable to choose natural options to maximize benefits without excess carbohydrates.
