The amount of Seasonings and Spices that contain 20 mg of Iron
(31 - 40)
0.1 mg
(per 6 g edible portion)
Doubanjiang
×
200
0.3 mg
(per 16 g edible portion)
Mustard (paste)
×
66.7
0.4 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
×
50
0.1 mg
(per 3 g edible portion)
Wasabi (paste)
×
200
0.1 mg
(per 3 g edible portion)
Mustard (prepared mustard)
×
200
0.3 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
×
66.7
0.3 mg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
×
66.7
0.3 mg
(per 18 g edible portion)
Tomato paste
×
66.7
0.3 mg
(per 18 g edible portion)
Worcester sauce (common type)
×
66.7
0.1 mg
(per 5 g edible portion)
Hot pepper sauce
×
200
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