Protein (the sum of amino acid residues) Content of Foods (41 - 50)

1.7 g

(per 10 g edible portion)
Almond (dried)
1.7 g

(per 10 g edible portion)
Pea (whole, dried, raw)
8.6 g

(per 50 g edible portion)
Chicken (ground meat, raw)
112.7 g

(per 1310 g edible portion)
Red sea bream (wild, raw)
5.1 g

(per 30 g edible portion)
Cattle, Offal (liver, raw)
3.4 g

(per 20 g edible portion)
Swine, Offal (liver, raw)
118.8 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
12.5 g

(per 152 g edible portion)
Japanese pilchard (raw)
34.2 g

(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
8.7 g

(per 108 g edible portion)
Japanese whiting (raw)

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