Seasonings and Spices Low in Copper (41st - 60th) (per 100 g edible portion)

• Curry roux
  
  0.13 mg
• Tomato chili sauce
  
  0.15 mg
• Mustard (paste)
  
  0.15 mg
• Tomato ketchup
  
  0.16 mg
• Tomato sauce
  
  0.16 mg
• Mustard (grain mustard)
  
  0.16 mg
• Oyster sauce extract
  
  0.17 mg
• Worcester sauce (semi-thick type)
  
  0.18 mg
• Tomato puree
  
  0.19 mg
• Yeast (baker's yeast, dried)
  
  0.2 mg
• Rice-koji miso (sweet type)
  
  0.22 mg
• Worcester sauce (thick type)
  
  0.23 mg
• Instant miso (paste type)
  
  0.25 mg
• Tomato paste
  
  0.31 mg
• Barley-koji miso
  
  0.31 mg
• Japanese pepper (ground)
  
  0.33 mg
• Rice-koji miso (dark yellow type)
  
  0.35 mg
• Yeast (baker's yeast, compressed)
  
  0.36 mg
• Rice-koji miso (light yellow type)
  
  0.39 mg
• Sakekasu
  
  0.39 mg