Ammonia Content of Seasonings and Spices
61 mg
(per 18 g edible portion)
Soybean-koji miso
50 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
52 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
50 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
41 mg
(per 18 g edible portion)
Barley-koji miso
41 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
40 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
32 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
