Vitamin B2 (Riboflavin) Content of Seasonings and Spices
(41 - 50)
-
(per 3 g edible portion)
Wasabi (paste)
0.01 mg
(per 16 g edible portion)
Mustard (paste)
0.01 mg
(per 17 g edible portion)
Tomato chili sauce
0.01 mg
(per 16 g edible portion)
Tomato puree
-
(per 6 g edible portion)
Oyster sauce extract
0.11 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
0.1 mg
(per 160 g edible portion)
Hash roux
0.15 mg
(per 250 g edible portion)
Curry roux
0.01 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
-
(per 6 g edible portion)
Mustard (grain mustard)
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