Vitamin A (Retinol activity equivalents) Content of Seasonings and Spices
23 μg
(per 1 g edible portion)
Parsley (dried)
15 μg
(per 2 g edible portion)
Chili powder
14 μg
(per 2 g edible portion)
Red pepper (ground)
10 μg
(per 2 g edible portion)
Paprica (ground)
2 μg
(per 1 g edible portion)
Basil (ground)
7 μg
(per 5 g edible portion)
Hot pepper sauce
2 μg
(per 2 g edible portion)
Sage (ground)
7 μg
(per 6 g edible portion)
Doubanjiang
152 μg
(per 160 g edible portion)
Hash roux
15 μg
(per 18 g edible portion)
Tomato paste
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