Iron Content of Seasonings and Spices
(41 - 50)
0.3 mg
(per 18 g edible portion)
Worcester sauce (thick type)
0.1 mg
(per 6 g edible portion)
Oyster sauce extract
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
1.6 mg
(per 160 g edible portion)
Hash roux
-
(per 4 g edible portion)
Seasoning mix, granule
0.1 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
0.2 mg
(per 17 g edible portion)
Tomato chili sauce
0.1 mg
(per 16 g edible portion)
Tomato sauce
0.5 mg
(per 65 g edible portion)
Sakekasu
0.1 mg
(per 16 g edible portion)
Tomato puree
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