Protein Content of Seasonings and Spices (31 - 40)

0.1 g

(per 2 g edible portion)
Thyme (ground)
16.3 g

(per 250 g edible portion)
Curry roux
0.1 g

(per 2 g edible portion)
Sage (ground)
0.9 g

(per 16 g edible portion)
Mustard (paste)
9.3 g

(per 160 g edible portion)
Hash roux
0.1 g

(per 2 g edible portion)
Nutmeg (ground)
1 g

(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
0.1 g

(per 2 g edible portion)
Allspice (ground)
0.1 g

(per 3 g edible portion)
Mustard (prepared mustard)
0.2 g

(per 5 g edible portion)
Garlic (paste)

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