Vitamin B1 (Thiamin) Content of Seasonings and Spices
(21 - 30)
0.01 mg
(per 5 g edible portion)
Garlic (paste)
-
(per 2 g edible portion)
Japanese pepper (ground)
-
(per 2 g edible portion)
Pepper (black, ground)
-
(per 2 g edible portion)
Thyme (ground)
-
(per 2 g edible portion)
Sage (ground)
0.23 mg
(per 250 g edible portion)
Curry roux
0.01 mg
(per 16 g edible portion)
Tomato sauce
0.01 mg
(per 16 g edible portion)
Tomato puree
-
(per 5 g edible portion)
Cinnamon (ground)
0.01 mg
(per 18 g edible portion)
Tomato ketchup
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