Foods Low in Protein (the sum of amino acid residues) (21st - 40th) (per 100 g edible portion)

• Turnip (root, without skin, raw)
  
  0.5 g
• Tomato (fruit, raw)
  
  0.5 g
• Navel (juice sacs, raw)
  
  0.5 g
• Grapefruit (juice sacs, raw)
  
  0.5 g
• Natsumikan (juice sacs, raw)
  
  0.5 g
• Turnip (root, with skin, raw)
  
  0.6 g
• Onion (bulb, raw)
  
  0.6 g
• Chinese cabbage (head, raw)
  
  0.6 g
• Strawberry (raw)
  
  0.6 g
• Melon (open culture, raw)
  
  0.6 g
• Cucumber (fruit, raw)
  
  0.7 g
• Eggplant (fruit, raw)
  
  0.7 g
• Green sweet pepper (fruit, raw)
  
  0.7 g
• Kiwifruit (raw)
  
  0.7 g
• Banana (raw)
  
  0.7 g
• Celery (petiole, raw)
  
  0.8 g
• Human milk
  
  0.8 g
• Cabbage (head, raw)
  
  0.9 g
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  0.9 g
• Sweet potatoe (tuberous root, raw)
  
  1 g