The amount of Seasonings and Spices that contain 4 mg of Iron
(41 - 50)
0.3 mg
(per 18 g edible portion)
Worcester sauce (thick type)
×
13.3
0.1 mg
(per 6 g edible portion)
Oyster sauce extract
×
40
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
×
20
1.6 mg
(per 160 g edible portion)
Hash roux
×
2.5
0.1 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
×
40
0.2 mg
(per 17 g edible portion)
Tomato chili sauce
×
20
0.1 mg
(per 16 g edible portion)
Tomato sauce
×
40
0.5 mg
(per 65 g edible portion)
Sakekasu
×
8
0.1 mg
(per 16 g edible portion)
Tomato puree
×
40
1.2 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
×
3.3
<
1
…
5
6
>
