Vegetables High in Protein (the sum of amino acid residues) (41st - 44th) (per 100 g edible portion)

• Carrot, regular (root with skin, raw)
  
  0.4 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.4 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.3 g
• Daikon, Japanese radish (root without skin, raw)
  
  0.3 g