Manganese Content of Seasonings and Spices
(21 - 30)
1.45 mg
(per 250 g edible portion)
Curry roux
0.01 mg
(per 3 g edible portion)
Mustard (prepared mustard)
0.01 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.02 mg
(per 6 g edible portion)
Oyster sauce extract
0.07 mg
(per 18 g edible portion)
Tomato paste
0.06 mg
(per 16 g edible portion)
Mustard (paste)
0.51 mg
(per 160 g edible portion)
Hash roux
0.02 mg
(per 6 g edible portion)
Doubanjiang
0.01 mg
(per 3 g edible portion)
Wasabi (paste)
0.04 mg
(per 18 g edible portion)
Worcester sauce (thick type)
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