Protein Content of Seasonings and Spices
(61 - 70)
0.1 g
(per 18 g edible portion)
Worcester sauce (semi-thick type)
-
(per 5 g edible portion)
Ginger (paste)
-
(per 5 g edible portion)
Hot pepper sauce
0.5 g
(per 100 g edible portion)
Katsuo-bushi extract
0.3 g
(per 100 g edible portion)
Katsuo-bushi and kombu extract
-
(per 15 g edible portion)
Rice vinegar
-
(per 18 g edible portion)
Mirinfu-chomiryo
-
(per 13 g edible portion)
French dressing
0.1 g
(per 100 g edible portion)
Niboshi extract
0.1 g
(per 100 g edible portion)
Shiitake extract
<
1
…
7
8
>
