Carbohydrate Content of Seasonings and Spices

1.6 g

(per 2 g edible portion)
Onion powder
4 g

(per 5 g edible portion)
Cinnamon (ground)
1.5 g

(per 2 g edible portion)
Allspice (ground)
1.5 g

(per 2 g edible portion)
Garlic (garlic powder)
1.5 g

(per 2 g edible portion)
Ginger (dried, ground)
1.4 g

(per 2 g edible portion)
Pepper (white, ground)
1.4 g

(per 2 g edible portion)
Thyme (ground)
1 g

(per 1.5 g edible portion)
Wasabi (powder, mixed with mustard powder)
1.4 g

(per 2 g edible portion)
Japanese pepper (ground)
1.4 g

(per 2 g edible portion)
Pepper (mixed ,ground)

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