Carbohydrate Content of Seasonings and Spices (51 - 60)

1.8 g

(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
1.6 g

(per 16 g edible portion)
Tomato puree
1.5 g

(per 16 g edible portion)
Thousand Island dressing
13.1 g

(per 150 g edible portion)
Mentsuyu (straight)
0.4 g

(per 5 g edible portion)
Ginger (paste)
1.4 g

(per 16 g edible portion)
Tomato sauce
0.5 g

(per 6 g edible portion)
Doubanjiang
1.4 g

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

(per 15 g edible portion)
Rice vinegar
0.8 g

(per 13 g edible portion)
French dressing

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