Calcium Content of Seasonings and Spices
(31 - 40)
11 mg
(per 18 g edible portion)
Worcester sauce (thick type)
11 mg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
10 mg
(per 16 g edible portion)
Mustard (paste)
10 mg
(per 18 g edible portion)
Worcester sauce (common type)
17 mg
(per 30 g edible portion)
Common salt, Namien
8 mg
(per 18 g edible portion)
Tomato paste
2 mg
(per 4 g edible portion)
Seasoning mix, granule
6 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
2 mg
(per 6 g edible portion)
Doubanjiang
48 mg
(per 160 g edible portion)
Hash roux
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