Calcium Content of Seasonings and Spices
28 mg
(per 1 g edible portion)
Basil (ground)
34 mg
(per 2 g edible portion)
Thyme (ground)
30 mg
(per 2 g edible portion)
Sage (ground)
13 mg
(per 1 g edible portion)
Parsley (dried)
60 mg
(per 5 g edible portion)
Cinnamon (ground)
15 mg
(per 2 g edible portion)
Japanese pepper (ground)
14 mg
(per 2 g edible portion)
Allspice (ground)
13 mg
(per 2 g edible portion)
Clove (ground)
11 mg
(per 2 g edible portion)
Curry powder
8 mg
(per 2 g edible portion)
Pepper (black, ground)
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