Protein (the sum of amino acid residues) Content of Foods (221 - 230)

1 g

(per 280 g edible portion)
Peach (raw)
3.3 g

(per 1500 g edible portion)
Pineapple (raw)
0.3 g

(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
0.3 g

(per 100 g edible portion)
Fig (raw)
1.1 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.5 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.5 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
4.3 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
11.9 g

(per 6600 g edible portion)
Watermelon (raw)
0.7 g

(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)

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