Fatty acids (n-6 Polyunsaturated) Content of Seasonings and Spices
(11 - 20)
3.88 g
(per 250 g edible portion)
Curry roux
0.28 g
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.06 g
(per 6 g edible portion)
Doubanjiang
1.31 g
(per 160 g edible portion)
Hash roux
-
(per 2 g edible portion)
Garlic (garlic powder)
0.01 g
(per 16 g edible portion)
Tomato sauce
0 g
(per 3 g edible portion)
Yeast (baker's yeast, dried)
-
(per 6 g edible portion)
Oyster sauce extract
-
(per 5 g edible portion)
Consomme, cube
-
(per 17 g edible portion)
Tomato chili sauce
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