Vitamin A (β-Carotene equivalents) Content of Seasonings and Spices
(1 - 10)
280 μg
(per 1 g edible portion)
Parsley (dried)
186 μg
(per 2 g edible portion)
Chili powder
172 μg
(per 2 g edible portion)
Red pepper (ground)
122 μg
(per 2 g edible portion)
Paprica (ground)
25 μg
(per 1 g edible portion)
Basil (ground)
80 μg
(per 5 g edible portion)
Hot pepper sauce
28 μg
(per 2 g edible portion)
Sage (ground)
84 μg
(per 6 g edible portion)
Doubanjiang
1760 μg
(per 160 g edible portion)
Hash roux
180 μg
(per 18 g edible portion)
Tomato paste
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