The amount of Seasonings and Spices that contain 0.2 mg of Copper (41 - 50)

• 

  0.01 mg

  (per 2 g edible portion)

  Clove (ground)
  × 20
• 

  0.25 mg

  (per 65 g edible portion)

  Sakekasu
  × 0.8
• 

  0.07 mg

  (per 18 g edible portion)

  Rice-koji miso (light yellow type)
  × 2.9
• 

  0.06 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 3.3
• 

  0.01 mg

  (per 2 g edible portion)

  Japanese pepper (ground)
  × 20
• 

  0.06 mg

  (per 18 g edible portion)

  Barley-koji miso
  × 3.3
• 

  0.06 mg

  (per 18 g edible portion)

  Tomato paste
  × 3.3
• 

  0.04 mg

  (per 18 g edible portion)

  Worcester sauce (thick type)
  × 5
• 

  0.04 mg

  (per 18 g edible portion)

  Rice-koji miso (sweet type)
  × 5
• 

  0.01 mg

  (per 3 g edible portion)

  Yeast (baker's yeast, dried)
  × 20