Protein (the sum of amino acid residues) Content of Vegetables
(Initial K)
1.2 g
(per 25 g edible portion)
Kanpyo (raw)
0.2 g
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
1.8 g
(per 160 g edible portion)
Komatsuna (leaves, raw)
