Protein Content of Seasonings and Spices (11 - 20)

0.3 g

(per 2 g edible portion)
Chili powder
9.7 g

(per 65 g edible portion)
Sakekasu
2.4 g

(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.3 g

(per 2 g edible portion)
Curry powder
2.3 g

(per 18 g edible portion)
Rice-koji miso (light yellow type)
1.8 g

(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
0.2 g

(per 2 g edible portion)
Pepper (black, ground)
0.2 g

(per 2 g edible portion)
Pepper (mixed ,ground)
0.2 g

(per 2 g edible portion)
Japanese pepper (ground)
0.2 g

(per 2 g edible portion)
Pepper (white, ground)

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