Oleic acid Content of Seasonings and Spices
(21 - 25)
1 mg
(per 6 g edible portion)
Oyster sauce extract
1 mg
(per 17 g edible portion)
Tomato chili sauce
1 mg
(per 18 g edible portion)
Tomato paste
1 mg
(per 16 g edible portion)
Tomato puree
-
(per 18 g edible portion)
Tomato ketchup
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