Protein (the sum of amino acid residues) Content of Algae

0.9 g

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

(per 5 g edible portion)
Hijiki (boiled and dried)
0.2 g

(per 3 g edible portion)
Ma-konbu (dried)
0.1 g

(per 50 g edible portion)
Mozuku (salted, desalted)