Foods Low in Protein (the sum of amino acid residues) (121st - 140th) (per 100 g edible portion)

• Wheat flour (soft flour, second grade)
  
  7.8 g
• Udon (dry form, raw)
  
  7.8 g
• Buckwheat noodles (wet form, raw)
  
  8 g
• Wheat flour (medium flour, first grade)
  
  8.1 g
• Broad bean (immature beans, raw)
  
  8.1 g
• Hen clam (raw)
  
  8.3 g
• French bread
  
  8.4 g
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  8.4 g
• Somen and Hiyamugi (dry form, raw)
  
  8.5 g
• Rice-koji miso (sweet type)
  
  8.5 g
• Wheat flour (medium flour, second grade)
  
  8.7 g
• Abalone (raw)
  
  9 g
• Shoyu, Soy sauce (tamari-shoyu)
  
  9 g
• Blue shark (raw)
  
  9.2 g
• Foxtail millet (milled grain, raw)
  
  9.4 g
• Hen's egg (white, raw)
  
  9.4 g
• Scallop (raw)
  
  9.7 g
• Cockle (foot, raw)
  
  9.8 g
• Buckwheat flour (straight)
  
  10 g
• Edamame (raw)
  
  10 g