Copper Content of Seasonings and Spices
(31 - 40)
0.03 mg
(per 16 g edible portion)
Tomato puree
0.03 mg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
0.01 mg
(per 6 g edible portion)
Oyster sauce extract
0.01 mg
(per 6 g edible portion)
Mustard (grain mustard)
0.03 mg
(per 16 g edible portion)
Tomato sauce
0.03 mg
(per 18 g edible portion)
Tomato ketchup
0.02 mg
(per 16 g edible portion)
Mustard (paste)
0.03 mg
(per 17 g edible portion)
Tomato chili sauce
0.33 mg
(per 250 g edible portion)
Curry roux
0.01 mg
(per 6 g edible portion)
Doubanjiang
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