Fatty acids (n-3 Polyunsaturated) Content of Seasonings and Spices
(11 - 20)
-
(per 2 g edible portion)
Curry powder
0.25 g
(per 250 g edible portion)
Curry roux
0.01 g
(per 6 g edible portion)
Doubanjiang
-
(per 4 g edible portion)
Seasoning mix, granule
0.1 g
(per 160 g edible portion)
Hash roux
-
(per 6 g edible portion)
Oyster sauce extract
0 g
(per 2 g edible portion)
Garlic (garlic powder)
0 g
(per 3 g edible portion)
Yeast (baker's yeast, dried)
-
(per 16 g edible portion)
Tomato sauce
Tr
(per 17 g edible portion)
Tomato chili sauce
<
1
2
3
>
