Vitamin C Content of Seasonings and Spices
(1 - 10)
8 mg
(per 1 g edible portion)
Parsley (dried)
6 mg
(per 5 g edible portion)
Ginger (paste)
3 mg
(per 18 g edible portion)
Tomato paste
-
(per 2 g edible portion)
Onion powder
2 mg
(per 16 g edible portion)
Tomato puree
2 mg
(per 18 g edible portion)
Tomato ketchup
-
(per 16 g edible portion)
Thousand Island dressing
-
(per 6 g edible portion)
Doubanjiang
0 mg
(per 2 g edible portion)
Curry powder
0 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
<
1
…
8
>
