Editing Condiment (section)

== Micronutrients ==
Condiments can provide healthy benefits. Micronutrient deficiencies are prevalent in Asia.<ref>{{Cite journal |last=Mejia |first=Luis A. |last2=Bower |first2=Allyson M. |date=2015 |title=The global regulatory landscape regarding micronutrient fortification of condiments and seasonings |url=https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12854 |journal=Annals of the New York Academy of Sciences |language=en |volume=1357 |issue=1 |pages=1–7 |doi=10.1111/nyas.12854 |issn=1749-6632}}</ref><ref>{{Cite journal |last=de Mejia |first=Elvira González |last2=Aguilera‐Gutiérrez |first2=Yolanda |last3=Martin‐Cabrejas |first3=Maria Angeles |last4=Mejia |first4=Luis A. |date=2015-08-27 |title=Industrial processing of condiments and seasonings and its implications for micronutrient fortification |url=https://doi.org/10.1111/nyas.12869 |journal=Annals of the New York Academy of Sciences |volume=1357 |issue=1 |pages=8–28 |doi=10.1111/nyas.12869 |issn=0077-8923|url-access=subscription }}</ref> To combat lack of nutrition certain condiments are added to food. Common condiments added to help with micronutrient deficiency are [[fish sauce]], [[soy sauce]], seasonings, and [[Bouillon cube|bouillon cubes]]. Studies taken in nine different Asian countries suggest that iodine and iron are common micronutrients deficient in many diets.<ref name=":1" /> By using iodized salt, the iodine intake can increase 9-80% of the Nutrient reference value(NRV).<ref name=":1" /> The addition of [[Bouillon cube|bouillon cubes]] can increase iron intake 3-40% of the NRV.<ref name=":1" />