Vitamin B9 (Folate) Content of Seasonings and Spices
(1 - 10)
114 μg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
14 μg
(per 1 g edible portion)
Parsley (dried)
3 μg
(per 1 g edible portion)
Basil (ground)
111 μg
(per 65 g edible portion)
Sakekasu
12 μg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
1 μg
(per 2 g edible portion)
Curry powder
10 μg
(per 18 g edible portion)
Soybean-koji miso
8 μg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
8 μg
(per 18 g edible portion)
Tomato paste
6 μg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
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