The amount of Seasonings and Spices that contain 420 μg of Vitamin A (Retinol activity equivalents)

• 

  23 μg

  (per 1 g edible portion)

  Parsley (dried)
  × 18.3
• 

  15 μg

  (per 2 g edible portion)

  Chili powder
  × 28
• 

  14 μg

  (per 2 g edible portion)

  Red pepper (ground)
  × 30
• 

  10 μg

  (per 2 g edible portion)

  Paprica (ground)
  × 42
• 

  2 μg

  (per 1 g edible portion)

  Basil (ground)
  × 210
• 

  7 μg

  (per 5 g edible portion)

  Hot pepper sauce
  × 60
• 

  2 μg

  (per 2 g edible portion)

  Sage (ground)
  × 210
• 

  7 μg

  (per 6 g edible portion)

  Doubanjiang
  × 60
• 

  152 μg

  (per 160 g edible portion)

  Hash roux
  × 2.8
• 

  15 μg

  (per 18 g edible portion)

  Tomato paste
  × 28