Protein (the sum of amino acid residues) Content of Foods (21 - 30)

235.2 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
2 g

(per 10 g edible portion)
Broad bean (whole, dried, raw)
24.8 g

(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
19.5 g

(per 100 g edible portion)
Whale (meat, lean, raw)
13.5 g

(per 70 g edible portion)
Swine, Pork, large type breed (loin, lean, raw)
2.9 g

(per 15 g edible portion)
Cowpea (whole, dried, raw)
1.9 g

(per 10 g edible portion)
Cashew nut (oil-roasted and salted)
15.3 g

(per 150 g edible portion)
Bastard halibut (cultured, raw)
14.7 g

(per 80 g edible portion)
Conger pike (raw)
1.8 g

(per 10 g edible portion)
Shirasuboshi (mild dried)

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