The amount of Seasonings and Spices that contain 16000 mg of Linoleic acid (11 - 20)

• 

  4000 mg

  (per 250 g edible portion)

  Curry roux
  × 4
• 

  270 mg

  (per 18 g edible portion)

  Rice-koji miso (sweet type)
  × 59.3
• 

  60 mg

  (per 6 g edible portion)

  Doubanjiang
  × 267
• 

  1312 mg

  (per 160 g edible portion)

  Hash roux
  × 12.2
• 

  4 mg

  (per 2 g edible portion)

  Garlic (garlic powder)
  × 4000
• 

  8 mg

  (per 16 g edible portion)

  Tomato sauce
  × 2000
• 

  1 mg

  (per 3 g edible portion)

  Yeast (baker's yeast, dried)
  × 16000
• 

  1 mg

  (per 5 g edible portion)

  Consomme, cube
  × 16000
• 

  4 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 4000
• 

  4 mg

  (per 18 g edible portion)

  Tomato paste
  × 4000