Protein (the sum of amino acid residues) Content of Vegetables
(Initial C)
13 g
(per 1700 g edible portion)
Cabbage (head, raw)
0.5 g
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.5 g
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
6.9 g
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0.6 g
(per 120 g edible portion)
Celery (petiole, raw)
11.8 g
(per 2100 g edible portion)
Chinese cabbage (head, raw)
1.1 g
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.8 g
(per 120 g edible portion)
Cucumber (fruit, raw)
