Protein (the sum of amino acid residues) Content of Foods
(Initial J)
1.5 g
(per 18 g edible portion)
Japanese anchovy (raw)
0.3 g
(per 15 g edible portion)
Japanese chestnut (raw)
0.6 g
(per 350 g edible portion)
Japanese pear (raw)
12.5 g
(per 152 g edible portion)
Japanese pilchard (raw)
1.2 g
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
1.4 g
(per 10 g edible portion)
Japanese sand lance (raw)
8.7 g
(per 108 g edible portion)
Japanese whiting (raw)
2.5 g
(per 20 g edible portion)
Job's tears (milled grain, raw)
