Iron Content of Seasonings and Spices
(1 - 10)
1.2 mg
(per 1 g edible portion)
Basil (ground)
2.2 mg
(per 2 g edible portion)
Thyme (ground)
1 mg
(per 2 g edible portion)
Sage (ground)
0.6 mg
(per 2 g edible portion)
Chili powder
0.6 mg
(per 2 g edible portion)
Curry powder
0.4 mg
(per 2 g edible portion)
Paprica (ground)
0.4 mg
(per 2 g edible portion)
Pepper (black, ground)
0.2 mg
(per 1 g edible portion)
Parsley (dried)
0.3 mg
(per 2 g edible portion)
Ginger (dried, ground)
0.3 mg
(per 2 g edible portion)
Pepper (mixed ,ground)
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