Carbohydrate Content of Seasonings and Spices (31 - 40)

1.2 g

(per 4 g edible portion)
Seasoning mix, granule
5.6 g

(per 18 g edible portion)
Worcester sauce (thick type)
5.5 g

(per 18 g edible portion)
Worcester sauce (semi-thick type)
5.4 g

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

(per 18 g edible portion)
Tomato ketchup
4.8 g

(per 18 g edible portion)
Worcester sauce (common type)
4.5 g

(per 17 g edible portion)
Tomato chili sauce
15.5 g

(per 65 g edible portion)
Sakekasu
4 g

(per 18 g edible portion)
Tomato paste
3.9 g

(per 18 g edible portion)
Rice-koji miso (light yellow type)

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