Protein (the sum of amino acid residues) Content of Vegetables
(41 - 44)
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)
0.3 g
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
3.1 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
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