Lipid Content of Seasonings and Spices (41 - 50)

-

(per 2 g edible portion)
Garlic (garlic powder)
-

(per 5 g edible portion)
Ginger (paste)
-

(per 5 g edible portion)
Garlic (paste)
-

(per 5 g edible portion)
Hot pepper sauce
-

(per 6 g edible portion)
Oyster sauce extract
-

(per 4 g edible portion)
Seasoning mix, granule
-

(per 16 g edible portion)
Tomato sauce
0.2 g

(per 100 g edible portion)
Chicken bone stock
-

(per 15 g edible portion)
Japanese style dressing
-

(per 17 g edible portion)
Tomato chili sauce

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