Vitamin A (α-Carotene) Content of Seasonings and Spices
(1 - 10)
6 μg
(per 2 g edible portion)
Chili powder
3 μg
(per 2 g edible portion)
Red pepper (ground)
3 μg
(per 5 g edible portion)
Hot pepper sauce
1 μg
(per 6 g edible portion)
Doubanjiang
-
(per 2 g edible portion)
Curry powder
-
(per 2 g edible portion)
Pepper (black, ground)
3 μg
(per 18 g edible portion)
Worcester sauce (thick type)
2 μg
(per 18 g edible portion)
Worcester sauce (common type)
-
(per 2 g edible portion)
Pepper (mixed ,ground)
-
(per 2 g edible portion)
Allspice (ground)
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