Protein (the sum of amino acid residues) Content of Vegetables (21 - 30)

2.1 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1.8 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
0.6 g

(per 50 g edible portion)
Black gram sprout (raw)
1.1 g

(per 100 g edible portion)
Chinese chive (leaves, raw)
11.7 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.2 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
2.1 g

(per 215 g edible portion)
Edible burdock (root, raw)
6.9 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
13 g

(per 1700 g edible portion)
Cabbage (head, raw)
0.6 g

(per 120 g edible portion)
Celery (petiole, raw)

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