Protein (the sum of amino acid residues) Content of Vegetables (1 - 10)

2.8 g

(per 50 g edible portion)
Edamame (raw)
1.5 g

(per 25 g edible portion)
Broad bean (immature beans, raw)
0.2 g

(per 5 g edible portion)
Green pea (raw)
1.2 g

(per 25 g edible portion)
Kanpyo (raw)
1.9 g

(per 55 g edible portion)
Garlic (bulb, raw)
4.2 g

(per 290 g edible portion)
Broccoli (inflorescence, raw)
1.3 g

(per 50 g edible portion)
Soybean sprout (raw)
6.8 g

(per 250 g edible portion)
Spinach (leaves, frozen)
3.2 g

(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.8 g

(per 30 g edible portion)
Leaf mustard (leaves, raw)

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