Protein Content of Seasonings and Spices (21 - 30)

1.7 g

(per 18 g edible portion)
Barley-koji miso
1.7 g

(per 18 g edible portion)
Rice-koji miso (sweet type)
1.7 g

(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.2 g

(per 2 g edible portion)
Onion powder
0.2 g

(per 2 g edible portion)
Ginger (dried, ground)
0.5 g

(per 6 g edible portion)
Oyster sauce extract
1.4 g

(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.5 g

(per 6 g edible portion)
Mustard (grain mustard)
0.1 g

(per 2 g edible portion)
Clove (ground)
0.4 g

(per 5 g edible portion)
Consomme, cube

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