Potassium Content of Seasonings and Spices
36 mg
(per 1 g edible portion)
Parsley (dried)
31 mg
(per 1 g edible portion)
Basil (ground)
60 mg
(per 2 g edible portion)
Chili powder
54 mg
(per 2 g edible portion)
Paprica (ground)
54 mg
(per 2 g edible portion)
Red pepper (ground)
34 mg
(per 2 g edible portion)
Japanese pepper (ground)
34 mg
(per 2 g edible portion)
Curry powder
48 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
32 mg
(per 2 g edible portion)
Sage (ground)
28 mg
(per 2 g edible portion)
Ginger (dried, ground)
<
1
…
8
>
