Potassium Content of Seasonings and Spices
(31 - 40)
70 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
68 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
61 mg
(per 18 g edible portion)
Barley-koji miso
61 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
54 mg
(per 16 g edible portion)
Tomato sauce
800 mg
(per 250 g edible portion)
Curry roux
58 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
8 mg
(per 3 g edible portion)
Wasabi (paste)
16 mg
(per 6 g edible portion)
Oyster sauce extract
330 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
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