Phosphorus Content of Seasonings and Spices
(31 - 40)
7 mg
(per 6 g edible portion)
Oyster sauce extract
2 mg
(per 2 g edible portion)
Allspice (ground)
275 mg
(per 250 g edible portion)
Curry roux
5 mg
(per 5 g edible portion)
Garlic (paste)
2 mg
(per 2 g edible portion)
Sage (ground)
2 mg
(per 2 g edible portion)
Clove (ground)
17 mg
(per 18 g edible portion)
Tomato paste
3 mg
(per 3 g edible portion)
Wasabi (paste)
2 mg
(per 2 g edible portion)
Thyme (ground)
128 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
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