Vitamin E (δ-Tocopherols) Content of Seasonings and Spices (11 - 20)

2.8 mg

(per 250 g edible portion)
Curry roux
0.2 mg

(per 15 g edible portion)
Mayonnaise (whole egg type)
-

(per 3 g edible portion)
Mustard (prepared mustard)
-

(per 6 g edible portion)
Mustard (grain mustard)
-

(per 6 g edible portion)
Doubanjiang
-

(per 16 g edible portion)
Tomato sauce
0 mg

(per 2 g edible portion)
Curry powder
Tr

(per 6 g edible portion)
Oyster sauce extract
Tr

(per 15 g edible portion)
Fruit vinegar (wine vinegar)
0 mg

(per 3 g edible portion)
Yeast (baker's yeast, dried)

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