Seasonings and Spices High in Iron (21st - 40th) (per 100 g edible portion)

• Allspice (ground)
  
  4.7 mg
• Rice-koji miso (dark yellow type)
  
  4.3 mg
• Rice-koji miso (light yellow type)
  
  4 mg
• Curry roux
  
  3.5 mg
• Rice-koji miso (sweet type)
  
  3.4 mg
• Onion powder
  
  3.1 mg
• Barley-koji miso
  
  3 mg
• Instant miso (powdered type)
  
  2.8 mg
• Shoyu, Soy sauce (tamari-shoyu)
  
  2.7 mg
• Nutmeg (ground)
  
  2.5 mg
• Mustard (grain mustard)
  
  2.4 mg
• Doubanjiang
  
  2.3 mg
• Yeast (baker's yeast, compressed)
  
  2.2 mg
• Mustard (paste)
  
  2.1 mg
• Shoyu, Soy sauce (saishikomi-shoyu)
  
  2.1 mg
• Wasabi (paste)
  
  2 mg
• Mustard (prepared mustard)
  
  1.8 mg
• Shoyu, Soy sauce (koikuchi-shoyu)
  
  1.7 mg
• Worcester sauce (semi-thick type)
  
  1.7 mg
• Tomato paste
  
  1.6 mg