Vitamin E (β-Tocopherols) Content of Seasonings and Spices
(1 - 10)
0.1 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
-
(per 2 g edible portion)
Curry powder
0.1 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
0.1 mg
(per 18 g edible portion)
Soybean-koji miso
-
(per 16 g edible portion)
Thousand Island dressing
-
(per 13 g edible portion)
French dressing
0.1 mg
(per 17 g edible portion)
Tomato chili sauce
0 mg
(per 1 g edible portion)
Basil (ground)
0.5 mg
(per 250 g edible portion)
Curry roux
-
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
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