Iron Content of Seasonings and Spices
(11 - 20)
0.4 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.2 mg
(per 2 g edible portion)
Red pepper (ground)
0.7 mg
(per 6 g edible portion)
Mustard (powder)
0.2 mg
(per 2 g edible portion)
Japanese pepper (ground)
0.2 mg
(per 2 g edible portion)
Clove (ground)
0.1 mg
(per 1.5 g edible portion)
Wasabi (powder, mixed with mustard powder)
0.1 mg
(per 2 g edible portion)
Pepper (white, ground)
0.4 mg
(per 5 g edible portion)
Cinnamon (ground)
1.2 mg
(per 18 g edible portion)
Soybean-koji miso
0.1 mg
(per 2 g edible portion)
Garlic (garlic powder)
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