Carbohydrate Content of Seasonings and Spices (11 - 20)

1.3 g

(per 2 g edible portion)
Sage (ground)
1.3 g

(per 2 g edible portion)
Red pepper (ground)
1.3 g

(per 2 g edible portion)
Pepper (black, ground)
1.3 g

(per 2 g edible portion)
Clove (ground)
1.3 g

(per 2 g edible portion)
Curry powder
1.2 g

(per 2 g edible portion)
Chili powder
1.1 g

(per 2 g edible portion)
Paprica (ground)
9.9 g

(per 18 g edible portion)
Mirinfu-chomiryo
0.5 g

(per 1 g edible portion)
Parsley (dried)
0.5 g

(per 1 g edible portion)
Basil (ground)

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