Vitamin E (α-Tocopherols) Content of Seasonings and Spices
(11 - 20)
0.4 mg
(per 16 g edible portion)
Tomato puree
4 mg
(per 160 g edible portion)
Hash roux
0.4 mg
(per 18 g edible portion)
Tomato ketchup
0.4 mg
(per 17 g edible portion)
Tomato chili sauce
0.3 mg
(per 16 g edible portion)
Tomato sauce
5 mg
(per 250 g edible portion)
Curry roux
-
(per 3 g edible portion)
Mustard (prepared mustard)
0.2 mg
(per 18 g edible portion)
Soybean-koji miso
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
-
(per 5 g edible portion)
Consomme, cube
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