Zinc Content of Seasonings and Spices
(21 - 30)
0.2 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
-
(per 2 g edible portion)
Pepper (black, ground)
-
(per 2 g edible portion)
Clove (ground)
0.2 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
-
(per 2 g edible portion)
Pepper (mixed ,ground)
0.2 mg
(per 16 g edible portion)
Mustard (paste)
0.2 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
-
(per 5 g edible portion)
Cinnamon (ground)
-
(per 2 g edible portion)
Japanese pepper (ground)
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