Vitamin A (β-Carotene equivalents) Content of Seasonings and Spices
(11 - 20)
20 μg
(per 2 g edible portion)
Thyme (ground)
36 μg
(per 5 g edible portion)
Cayenne pepper oil
121 μg
(per 18 g edible portion)
Tomato ketchup
101 μg
(per 16 g edible portion)
Tomato puree
85 μg
(per 17 g edible portion)
Tomato chili sauce
77 μg
(per 16 g edible portion)
Tomato sauce
8 μg
(per 2 g edible portion)
Curry powder
4 μg
(per 2 g edible portion)
Japanese pepper (ground)
4 μg
(per 2 g edible portion)
Pepper (black, ground)
2 μg
(per 2 g edible portion)
Clove (ground)
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