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

• Consomme, cube
  
  0.3 mg
• Tomato puree
  
  0.3 mg
• Tomato ketchup
  
  0.3 mg
• Tomato paste
  
  0.6 mg
• Basil (ground)
  
  0.7 mg
• Tomato sauce
  
  1 mg
• Doubanjiang
  
  1.1 mg
• Hash roux
  
  1.6 mg
• Parsley (dried)
  
  1.6 mg
• Curry powder
  
  2.6 mg
• Rice-koji miso (sweet type)
  
  3 mg
• Curry roux
  
  3.2 mg
• Barley-koji miso
  
  3.5 mg
• Instant miso (paste type)
  
  3.9 mg
• Mustard (grain mustard)
  
  4.5 mg
• Mustard (prepared mustard)
  
  4.9 mg
• Rice-koji miso (dark yellow type)
  
  5.2 mg
• Rice-koji miso (light yellow type)
  
  5.7 mg
• Instant miso (powdered type)
  
  7.1 mg
• Soybean-koji miso
  
  10.9 mg