Protein (the sum of amino acid residues) Content of Foods (1 - 10)

4.2 g

(per 5 g edible portion)
Swine (gelatin)
1.9 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
2 g

(per 4 g edible portion)
Yuba (dried type)
9 g

(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
3.3 g

(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
4.8 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
12.9 g

(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
3.2 g

(per 10 g edible portion)
Soybean, Kinako (whole bean type)
0.9 g

(per 3 g edible portion)
Purple laver (dried)
1.5 g

(per 5 g edible portion)
Skimmed milk powder

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