Fruits High in Protein (the sum of amino acid residues) (per 100 g edible portion)

• Avocado (raw)
  
  1.8 g
• Banana (raw)
  
  0.7 g
• Kiwifruit (raw)
  
  0.7 g
• Melon (open culture, raw)
  
  0.6 g
• Strawberry (raw)
  
  0.6 g
• Natsumikan (juice sacs, raw)
  
  0.5 g
• Grapefruit (juice sacs, raw)
  
  0.5 g
• Navel (juice sacs, raw)
  
  0.5 g
• Peach (raw)
  
  0.4 g
• Pineapple (raw)
  
  0.4 g
• Japanese plums (raw)
  
  0.4 g
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.4 g
• Mume, Japanese apricot (raw)
  
  0.4 g
• Fig (raw)
  
  0.4 g
• Watermelon (raw)
  
  0.3 g
• Kaki, Japanese persimmon (nonastringent, raw)
  
  0.3 g
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  0.3 g
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  0.3 g
• Grape (raw)
  
  0.2 g
• Japanese pear (raw)
  
  0.2 g