Sodium Content of Seasonings and Spices
(11 - 20)
765 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
882 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
882 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
270 mg
(per 6 g edible portion)
Oyster sauce extract
774 mg
(per 18 g edible portion)
Soybean-koji miso
6720 mg
(per 160 g edible portion)
Hash roux
10500 mg
(per 250 g edible portion)
Curry roux
756 mg
(per 18 g edible portion)
Barley-koji miso
5850 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
594 mg
(per 18 g edible portion)
Worcester sauce (common type)
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