Protein (the sum of amino acid residues) Content of Vegetables
(Initial D)
1.4 g
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
4.3 g
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
3.1 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
