The amount of Seasonings and Spices that contain 16 mg of Vitamin E (α-Tocopherols) (11 - 20)

• 

  4 mg

  (per 160 g edible portion)

  Hash roux
  × 4
• 

  0.4 mg

  (per 18 g edible portion)

  Tomato ketchup
  × 40
• 

  0.4 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 40
• 

  0.3 mg

  (per 16 g edible portion)

  Tomato sauce
  × 53.3
• 

  5 mg

  (per 250 g edible portion)

  Curry roux
  × 3.2
• 

  0.2 mg

  (per 18 g edible portion)

  Soybean-koji miso
  × 80
• 

  0.1 mg

  (per 6 g edible portion)

  Mustard (grain mustard)
  × 160
• 

  0.1 mg

  (per 18 g edible portion)

  Rice-koji miso (light yellow type)
  × 160
• 

  0.1 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 160
• 

  0.1 mg

  (per 18 g edible portion)

  Worcester sauce (thick type)
  × 160