α-Linolenic acid Content of Seasonings and Spices
(11 - 20)
5 mg
(per 2 g edible portion)
Curry powder
250 mg
(per 250 g edible portion)
Curry roux
6 mg
(per 6 g edible portion)
Doubanjiang
98 mg
(per 160 g edible portion)
Hash roux
-
(per 2 g edible portion)
Garlic (garlic powder)
-
(per 3 g edible portion)
Yeast (baker's yeast, dried)
1 mg
(per 16 g edible portion)
Tomato sauce
1 mg
(per 17 g edible portion)
Tomato chili sauce
1 mg
(per 18 g edible portion)
Tomato ketchup
1 mg
(per 18 g edible portion)
Tomato paste
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