Pentadecanoic acid Content of Seasonings and Spices
(11 - 20)
0 mg
(per 6 g edible portion)
Oyster sauce extract
0 mg
(per 6 g edible portion)
Doubanjiang
Tr
(per 17 g edible portion)
Tomato chili sauce
Tr
(per 16 g edible portion)
Tomato sauce
Tr
(per 18 g edible portion)
Tomato ketchup
Tr
(per 18 g edible portion)
Tomato paste
Tr
(per 16 g edible portion)
Tomato puree
Tr
(per 100 g edible portion)
Chicken bone stock
0 mg
(per 18 g edible portion)
Soybean-koji miso
0 mg
(per 18 g edible portion)
Barley-koji miso
<
1
2
3
>
