Seasonings and Spices High in Iron (41st - 60th) (per 100 g edible portion)

• Worcester sauce (common type)
  
  1.6 mg
• Hot pepper sauce
  
  1.5 mg
• Worcester sauce (thick type)
  
  1.5 mg
• Instant miso (paste type)
  
  1.2 mg
• Oyster sauce extract
  
  1.2 mg
• Shoyu, Soy sauce (usukuchi-shoyu)
  
  1.1 mg
• Hash roux
  
  1 mg
• Seasoning mix, granule
  
  1 mg
• Mayonnaise (egg yolk type)
  
  0.9 mg
• Tomato chili sauce
  
  0.9 mg
• Tomato sauce
  
  0.9 mg
• Sakekasu
  
  0.8 mg
• Tomato puree
  
  0.8 mg
• Meat sauce
  
  0.8 mg
• Ma Po dow fu sauce
  
  0.8 mg
• Mentsuyu (triple strength)
  
  0.8 mg
• Garlic (paste)
  
  0.7 mg
• Tomato ketchup
  
  0.7 mg
• Shoyu, Soy sauce (shiro-shoyu)
  
  0.7 mg
• Chicken bone stock
  
  0.5 mg