Fatty acids (Total) Content of Seasonings and Spices
(21 - 25)
0.01 g
(per 6 g edible portion)
Oyster sauce extract
0.01 g
(per 17 g edible portion)
Tomato chili sauce
0.01 g
(per 18 g edible portion)
Tomato paste
0.01 g
(per 16 g edible portion)
Tomato puree
-
(per 18 g edible portion)
Tomato ketchup
<
1
2
3
>
