Protein (the sum of amino acid residues) Content of Vegetables
(Initial G)
2.8 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
1.9 g
(per 55 g edible portion)
Garlic (bulb, raw)
0.2 g
(per 5 g edible portion)
Green pea (raw)
0.2 g
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
