Lipid Content of Seasonings and Spices
(51 - 60)
-
(per 18 g edible portion)
Tomato paste
-
(per 16 g edible portion)
Tomato puree
0.1 g
(per 100 g edible portion)
Niboshi extract
0.1 g
(per 100 g edible portion)
Katsuo-bushi extract
-
(per 18 g edible portion)
Worcester sauce (thick type)
-
(per 18 g edible portion)
Worcester sauce (semi-thick type)
-
(per 18 g edible portion)
Worcester sauce (common type)
Tr
(per 18 g edible portion)
Tomato ketchup
Tr
(per 100 g edible portion)
Katsuo-bushi and kombu extract
Tr
(per 100 g edible portion)
Kombu extract
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