Protein (the sum of amino acid residues) Content of Vegetables (31 - 40)

0.2 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1 g

(per 160 g edible portion)
Eggplant (fruit, raw)
0.8 g

(per 120 g edible portion)
Cucumber (fruit, raw)
11.8 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
1.1 g

(per 200 g edible portion)
Onion (bulb, raw)
0.7 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
1.1 g

(per 220 g edible portion)
Tomato (fruit, raw)
0.6 g

(per 130 g edible portion)
Turnip (root, without skin, raw)
1.1 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.5 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)

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