Copper Content of Seasonings and Spices
(21 - 30)
0.01 mg
(per 2 g edible portion)
Clove (ground)
0.25 mg
(per 65 g edible portion)
Sakekasu
0.07 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
0.06 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.01 mg
(per 2 g edible portion)
Japanese pepper (ground)
0.06 mg
(per 18 g edible portion)
Barley-koji miso
0.06 mg
(per 18 g edible portion)
Tomato paste
0.04 mg
(per 18 g edible portion)
Worcester sauce (thick type)
0.04 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.01 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
<
1
2
3
…
8
>
