Vitamin A (β-Carotene) Content of Seasonings and Spices
(1 - 10)
280 μg
(per 1 g edible portion)
Parsley (dried)
152 μg
(per 2 g edible portion)
Chili powder
144 μg
(per 2 g edible portion)
Red pepper (ground)
100 μg
(per 2 g edible portion)
Paprica (ground)
24 μg
(per 1 g edible portion)
Basil (ground)
28 μg
(per 2 g edible portion)
Sage (ground)
70 μg
(per 5 g edible portion)
Hot pepper sauce
84 μg
(per 6 g edible portion)
Doubanjiang
180 μg
(per 18 g edible portion)
Tomato paste
1584 μg
(per 160 g edible portion)
Hash roux
<
1
…
5
>
