Protein (the sum of amino acid residues) Content of Fruits (11 - 18)

0.3 g

(per 100 g edible portion)
Fig (raw)
11.9 g

(per 6600 g edible portion)
Watermelon (raw)
0.7 g

(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
0.5 g

(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
0.5 g

(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
0.2 g

(per 140 g edible portion)
Grape (raw)
0.6 g

(per 350 g edible portion)
Japanese pear (raw)
0.3 g

(per 340 g edible portion)
Apple (raw)

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