Vitamin A (Retinol activity equivalents) Content of Seasonings and Spices
(21 - 30)
3 μg
(per 15 g edible portion)
Mayonnaise (whole egg type)
-
(per 2 g edible portion)
Pepper (black, ground)
-
(per 2 g edible portion)
Clove (ground)
2 μg
(per 18 g edible portion)
Worcester sauce (thick type)
-
(per 2 g edible portion)
Pepper (mixed ,ground)
1 μg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
15 μg
(per 250 g edible portion)
Curry roux
-
(per 3 g edible portion)
Mustard (prepared mustard)
1 μg
(per 18 g edible portion)
Worcester sauce (common type)
-
(per 6 g edible portion)
Mustard (grain mustard)
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