Protein (the sum of amino acid residues) Content of Foods
(Initial K)
0.7 g
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
1.2 g
(per 25 g edible portion)
Kanpyo (raw)
3.1 g
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
0.2 g
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.5 g
(per 90 g edible portion)
Kiwifruit (raw)
1.8 g
(per 160 g edible portion)
Komatsuna (leaves, raw)
