Seasonings and Spices Low in Vitamin E (α-Tocopherols) (21st - 40th) (per 100 g edible portion)

• Worcester sauce (thick type)
  
  0.5 mg
• Rice-koji miso (dark yellow type)
  
  0.5 mg
• Instant miso (paste type)
  
  0.5 mg
• Rice-koji miso (light yellow type)
  
  0.6 mg
• Consomme, cube
  
  0.7 mg
• Instant miso (powdered type)
  
  0.7 mg
• Mustard (grain mustard)
  
  1 mg
• Soybean-koji miso
  
  1.1 mg
• Mustard (prepared mustard)
  
  1.2 mg
• Curry roux
  
  2 mg
• Tomato sauce
  
  2.1 mg
• Tomato chili sauce
  
  2.1 mg
• Tomato ketchup
  
  2.2 mg
• Hash roux
  
  2.5 mg
• Tomato puree
  
  2.7 mg
• Doubanjiang
  
  3 mg
• Cayenne pepper oil
  
  3.7 mg
• Curry powder
  
  4.4 mg
• Basil (ground)
  
  4.7 mg
• French dressing
  
  6 mg