Vitamin B2 (Riboflavin) Content of Seasonings and Spices
(21 - 30)
0.03 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.01 mg
(per 6 g edible portion)
Doubanjiang
-
(per 2 g edible portion)
Garlic (garlic powder)
0.03 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.01 mg
(per 5 g edible portion)
Cinnamon (ground)
0.03 mg
(per 18 g edible portion)
Tomato paste
-
(per 2 g edible portion)
Pepper (white, ground)
0.02 mg
(per 18 g edible portion)
Soybean-koji miso
0.02 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
-
(per 2 g edible portion)
Nutmeg (ground)
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