Foods Low in Protein (the sum of amino acid residues) (1st - 20th) (per 100 g edible portion)

• Apple (raw)
  
  0.1 g
• Japanese pear (raw)
  
  0.2 g
• Grape (raw)
  
  0.2 g
• Mozuku (salted, desalted)
  
  0.2 g
• Daikon, Japanese radish (root without skin, raw)
  
  0.3 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.3 g
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  0.3 g
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  0.3 g
• Kaki, Japanese persimmon (nonastringent, raw)
  
  0.3 g
• Watermelon (raw)
  
  0.3 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.4 g
• Carrot, regular (root with skin, raw)
  
  0.4 g
• Carrot, regular (root without skin, raw)
  
  0.4 g
• Head lettuce, crisp type (head, raw)
  
  0.4 g
• Fig (raw)
  
  0.4 g
• Mume, Japanese apricot (raw)
  
  0.4 g
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.4 g
• Japanese plums (raw)
  
  0.4 g
• Pineapple (raw)
  
  0.4 g
• Peach (raw)
  
  0.4 g