Protein (the sum of amino acid residues) Content of Vegetables (11 - 20)

3.4 g

(per 273 g edible portion)
Bamboo shoot (shoots, raw)
6.9 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)
4.8 g

(per 250 g edible portion)
Spinach (leaves, boiled)
1.4 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
2.8 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.1 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
1.4 g

(per 95 g edible portion)
Asparagus (shoots, raw)
3.6 g

(per 250 g edible portion)
Spinach (leaves, raw)
0.4 g

(per 30 g edible portion)
Okra (pods, raw)
1.2 g

(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)

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