Zinc Content of Seasonings and Spices
(31 - 40)
-
(per 2 g edible portion)
Pepper (white, ground)
0.2 mg
(per 18 g edible portion)
Barley-koji miso
0.2 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
-
(per 3 g edible portion)
Wasabi (paste)
-
(per 3 g edible portion)
Mustard (prepared mustard)
0.1 mg
(per 18 g edible portion)
Tomato paste
0.1 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
-
(per 5 g edible portion)
Garlic (paste)
1.3 mg
(per 250 g edible portion)
Curry roux
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