The amount of Seasonings and Spices that contain 6.5 mg of Vitamin E (α-Tocopherols)
(21 - 30)
4 mg
(per 160 g edible portion)
Hash roux
×
1.6
0.4 mg
(per 18 g edible portion)
Tomato ketchup
×
16.3
0.4 mg
(per 17 g edible portion)
Tomato chili sauce
×
16.3
0.3 mg
(per 16 g edible portion)
Tomato sauce
×
21.7
5 mg
(per 250 g edible portion)
Curry roux
×
1.3
0.2 mg
(per 18 g edible portion)
Soybean-koji miso
×
32.5
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
×
65
0.1 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
×
65
0.1 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
×
65
0.1 mg
(per 18 g edible portion)
Worcester sauce (thick type)
×
65
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