Vitamin A (Retinol) Content of Seasonings and Spices
(51 - 60)
(0)
(per 18 g edible portion)
Worcester sauce (thick type)
(0)
(per 18 g edible portion)
Worcester sauce (semi-thick type)
(0)
(per 18 g edible portion)
Worcester sauce (common type)
0 μg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0 μg
(per 2 g edible portion)
Curry powder
0 μg
(per 3 g edible portion)
Mustard (prepared mustard)
0 μg
(per 2 g edible portion)
Allspice (ground)
0 μg
(per 13 g edible portion)
French dressing
0 μg
(per 18 g edible portion)
Tomato ketchup
0 μg
(per 18 g edible portion)
Tomato paste
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