The amount of Seasonings and Spices that contain 4.1 mg of Iron
(21 - 30)
0.4 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
×
10.2
0.2 mg
(per 2 g edible portion)
Red pepper (ground)
×
20.5
0.7 mg
(per 6 g edible portion)
Mustard (powder)
×
5.9
0.2 mg
(per 2 g edible portion)
Japanese pepper (ground)
×
20.5
0.2 mg
(per 2 g edible portion)
Clove (ground)
×
20.5
0.1 mg
(per 1.5 g edible portion)
Wasabi (powder, mixed with mustard powder)
×
41
0.1 mg
(per 2 g edible portion)
Pepper (white, ground)
×
41
0.4 mg
(per 5 g edible portion)
Cinnamon (ground)
×
10.2
1.2 mg
(per 18 g edible portion)
Soybean-koji miso
×
3.4
0.1 mg
(per 2 g edible portion)
Garlic (garlic powder)
×
41
<
1
2
…
6
>