Vitamin E (γ-Tocopherols) Content of Seasonings and Spices
(11 - 20)
0.6 mg
(per 18 g edible portion)
Barley-koji miso
8 mg
(per 250 g edible portion)
Curry roux
0.5 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.1 mg
(per 2 g edible portion)
Curry powder
-
(per 1 g edible portion)
Parsley (dried)
2.6 mg
(per 160 g edible portion)
Hash roux
0.1 mg
(per 6 g edible portion)
Doubanjiang
0.2 mg
(per 16 g edible portion)
Tomato sauce
0 mg
(per 1 g edible portion)
Basil (ground)
0.1 mg
(per 18 g edible portion)
Tomato paste
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