Dietary fibers (Soluble) Content of Seasonings and Spices (1 - 10)

0.1 g

(per 2 g edible portion)
Curry powder
0.1 g

(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.4 g

(per 18 g edible portion)
Tomato paste
0.4 g

(per 18 g edible portion)
Soybean-koji miso
2.2 g

(per 160 g edible portion)
Hash roux
3 g

(per 250 g edible portion)
Curry roux
0.2 g

(per 16 g edible portion)
Tomato puree
0.1 g

(per 17 g edible portion)
Tomato chili sauce
0.1 g

(per 18 g edible portion)
Barley-koji miso
0.1 g

(per 18 g edible portion)
Rice-koji miso (dark yellow type)

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