Carbohydrate Content of Seasonings and Spices (41 - 50)

3.8 g

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

(per 150 g edible portion)
Mentsuyu (triple strength)
3.5 g

(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
1.1 g

(per 6 g edible portion)
Oyster sauce extract
2.4 g

(per 15 g edible portion)
Japanese style dressing
2.9 g

(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
2.4 g

(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
2.6 g

(per 18 g edible portion)
Soybean-koji miso
0.4 g

(per 3 g edible portion)
Mustard (prepared mustard)
0.8 g

(per 6 g edible portion)
Mustard (grain mustard)

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