Vitamin A (Retinol activity equivalents) Content of Seasonings and Spices
(11 - 20)
2 μg
(per 2 g edible portion)
Thyme (ground)
3 μg
(per 5 g edible portion)
Cayenne pepper oil
10 μg
(per 18 g edible portion)
Tomato ketchup
8 μg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
8 μg
(per 16 g edible portion)
Tomato puree
7 μg
(per 17 g edible portion)
Tomato chili sauce
6 μg
(per 16 g edible portion)
Tomato sauce
1 μg
(per 2 g edible portion)
Curry powder
4 μg
(per 16 g edible portion)
Thousand Island dressing
-
(per 2 g edible portion)
Japanese pepper (ground)
<
1
2
…
8
>
