Calcium Content of Seasonings and Spices
(51 - 60)
3 mg
(per 16 g edible portion)
Tomato puree
3 mg
(per 16 g edible portion)
Tomato sauce
3 mg
(per 18 g edible portion)
Tomato ketchup
1 mg
(per 5 g edible portion)
Ginger (paste)
24 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
1 mg
(per 5 g edible portion)
Hot pepper sauce
2 mg
(per 16 g edible portion)
Thousand Island dressing
2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
2 mg
(per 15 g edible portion)
Japanese style dressing
1 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
<
1
…
6
7
8
>
