Salt equivalents Content of Seasonings and Spices
(11 - 20)
2 g
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
2.2 g
(per 18 g edible portion)
Rice-koji miso (light yellow type)
2.2 g
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.7 g
(per 6 g edible portion)
Oyster sauce extract
2 g
(per 18 g edible portion)
Soybean-koji miso
17.1 g
(per 160 g edible portion)
Hash roux
26.8 g
(per 250 g edible portion)
Curry roux
1.9 g
(per 18 g edible portion)
Barley-koji miso
14.9 g
(per 150 g edible portion)
Mentsuyu (triple strength)
1.5 g
(per 18 g edible portion)
Worcester sauce (common type)
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