The amount of Seasonings and Spices that contain 4 mg of Iron (31 - 40)

• 

  0.1 mg

  (per 6 g edible portion)

  Doubanjiang
  × 40
• 

  0.3 mg

  (per 16 g edible portion)

  Mustard (paste)
  × 13.3
• 

  0.4 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 10
• 

  0.1 mg

  (per 3 g edible portion)

  Wasabi (paste)
  × 40
• 

  0.1 mg

  (per 3 g edible portion)

  Mustard (prepared mustard)
  × 40
• 

  0.3 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (koikuchi-shoyu)
  × 13.3
• 

  0.3 mg

  (per 18 g edible portion)

  Worcester sauce (semi-thick type)
  × 13.3
• 

  0.3 mg

  (per 18 g edible portion)

  Tomato paste
  × 13.3
• 

  0.3 mg

  (per 18 g edible portion)

  Worcester sauce (common type)
  × 13.3
• 

  0.1 mg

  (per 5 g edible portion)

  Hot pepper sauce
  × 40