Lipid Content of Seasonings and Spices (21 - 30)

0.2 g

(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.1 g

(per 2 g edible portion)
Pepper (white, ground)
0.1 g

(per 2 g edible portion)
Japanese pepper (ground)
0.1 g

(per 2 g edible portion)
Pepper (mixed ,ground)
0.1 g

(per 2 g edible portion)
Pepper (black, ground)
1.1 g

(per 18 g edible portion)
Rice-koji miso (light yellow type)
0.1 g

(per 2 g edible portion)
Allspice (ground)
1 g

(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.1 g

(per 2 g edible portion)
Thyme (ground)
0.1 g

(per 2 g edible portion)
Ginger (dried, ground)

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