Protein (the sum of amino acid residues) Content of Foods (Initial S) (21 - 30)

1.9 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
15.5 g

(per 500 g edible portion)
Snow crab (raw)
15.3 g

(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
5 g

(per 150 g edible portion)
Soy milk (regular type)
12.5 g

(per 70 g edible portion)
Soybean, Abura-age
3.3 g

(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
3.2 g

(per 10 g edible portion)
Soybean, Kinako (whole bean type)
7.1 g

(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
9 g

(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
24.8 g

(per 400 g edible portion)
Soybean, Tofu (momen-tofu)

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