Potassium Content of Seasonings and Spices
(51 - 60)
240 mg
(per 160 g edible portion)
Hash roux
7 mg
(per 5 g edible portion)
Ginger (paste)
140 mg
(per 100 g edible portion)
Kombu extract
20 mg
(per 15 g edible portion)
Japanese style dressing
7 mg
(per 5 g edible portion)
Hot pepper sauce
110 mg
(per 100 g edible portion)
Beef and vegetables extract
150 mg
(per 150 g edible portion)
Mentsuyu (straight)
30 mg
(per 30 g edible portion)
Common salt, Shokuen
17 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
90 mg
(per 100 g edible portion)
Chicken, pork and vegetable extract
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