Docosenoic acid Content of Seasonings and Spices
(11 - 20)
Tr
(per 18 g edible portion)
Tomato paste
Tr
(per 16 g edible portion)
Tomato puree
0 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0 mg
(per 250 g edible portion)
Curry roux
0 mg
(per 18 g edible portion)
Soybean-koji miso
0 mg
(per 18 g edible portion)
Barley-koji miso
0 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
0 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0 mg
(per 18 g edible portion)
Tomato ketchup
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