Vitamin E (α-Tocopherols) Content of Seasonings and Spices
(1 - 10)
2.2 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
1.3 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
0.1 mg
(per 1 g edible portion)
Parsley (dried)
1.1 mg
(per 18 g edible portion)
Tomato paste
1 mg
(per 16 g edible portion)
Thousand Island dressing
0.8 mg
(per 13 g edible portion)
French dressing
-
(per 1 g edible portion)
Basil (ground)
0.1 mg
(per 2 g edible portion)
Curry powder
0.2 mg
(per 5 g edible portion)
Cayenne pepper oil
0.2 mg
(per 6 g edible portion)
Doubanjiang
<
1
…
5
>
