Iron Content of Seasonings and Spices
(21 - 30)
0.1 mg
(per 2 g edible portion)
Allspice (ground)
0.8 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.7 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
8.8 mg
(per 250 g edible portion)
Curry roux
0.6 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.1 mg
(per 2 g edible portion)
Onion powder
0.5 mg
(per 18 g edible portion)
Barley-koji miso
0.4 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
0.1 mg
(per 2 g edible portion)
Nutmeg (ground)
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
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