Ash Content of Foods (41 - 50)

1.3 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.7 g

(per 6 g edible portion)
Oyster sauce extract
2.2 g

(per 18 g edible portion)
Barley-koji miso
0.8 g

(per 7 g edible portion)
Blue sprat (seasoned and dried)
29.3 g

(per 250 g edible portion)
Curry roux
0.6 g

(per 5 g edible portion)
Sakura shrimp (dried)
2.3 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
18.1 g

(per 160 g edible portion)
Hash roux
1.1 g

(per 10 g edible portion)
Japanese sand lance (niboshi)
0.3 g

(per 3 g edible portion)
Purple laver (seasoned and toasted)

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