Potassium Content of Seasonings and Spices
(21 - 30)
14 mg
(per 2 g edible portion)
Pepper (mixed ,ground)
28 mg
(per 5 g edible portion)
Cinnamon (ground)
95 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
85 mg
(per 17 g edible portion)
Tomato chili sauce
78 mg
(per 16 g edible portion)
Tomato puree
85 mg
(per 18 g edible portion)
Tomato ketchup
22 mg
(per 5 g edible portion)
Garlic (paste)
79 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
9 mg
(per 2 g edible portion)
Nutmeg (ground)
8 mg
(per 2 g edible portion)
Garlic (garlic powder)
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