Vitamin A (β-Cryptoxanthin) Content of Seasonings and Spices
(1 - 10)
62 μg
(per 2 g edible portion)
Chili powder
52 μg
(per 2 g edible portion)
Red pepper (ground)
42 μg
(per 2 g edible portion)
Paprica (ground)
496 μg
(per 160 g edible portion)
Hash roux
14 μg
(per 5 g edible portion)
Cayenne pepper oil
13 μg
(per 5 g edible portion)
Hot pepper sauce
1 μg
(per 1 g edible portion)
Basil (ground)
48 μg
(per 250 g edible portion)
Curry roux
1 μg
(per 17 g edible portion)
Tomato chili sauce
0 μg
(per 2 g edible portion)
Pepper (black, ground)
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