Linoleic acid Content of Seasonings and Spices
(21 - 25)
4 mg
(per 16 g edible portion)
Tomato puree
23 mg
(per 100 g edible portion)
Chicken bone stock
1 mg
(per 6 g edible portion)
Oyster sauce extract
1 mg
(per 18 g edible portion)
Tomato ketchup
0 mg
(per 4 g edible portion)
Seasoning mix, granule
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