Palmitoleic acid Content of Seasonings and Spices
(1 - 10)
51 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
1312 mg
(per 160 g edible portion)
Hash roux
1800 mg
(per 250 g edible portion)
Curry roux
27 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
24 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
6 mg
(per 5 g edible portion)
Cayenne pepper oil
15 mg
(per 16 g edible portion)
Thousand Island dressing
10 mg
(per 13 g edible portion)
French dressing
1 mg
(per 2 g edible portion)
Curry powder
13 mg
(per 100 g edible portion)
Chicken bone stock
<
1
2
3
>
