Potassium Content of Seasonings and Spices
(11 - 20)
28 mg
(per 2 g edible portion)
Clove (ground)
26 mg
(per 2 g edible portion)
Pepper (black, ground)
26 mg
(per 2 g edible portion)
Onion powder
26 mg
(per 2 g edible portion)
Allspice (ground)
18 mg
(per 1.5 g edible portion)
Wasabi (powder, mixed with mustard powder)
198 mg
(per 18 g edible portion)
Tomato paste
20 mg
(per 2 g edible portion)
Thyme (ground)
167 mg
(per 18 g edible portion)
Soybean-koji miso
53 mg
(per 6 g edible portion)
Mustard (powder)
122 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
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