Vegetables Low in Protein (the sum of amino acid residues) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  0.3 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.3 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.4 g
• Carrot, regular (root with skin, raw)
  
  0.4 g
• Carrot, regular (root without skin, raw)
  
  0.4 g
• Head lettuce, crisp type (head, raw)
  
  0.4 g
• Turnip (root, without skin, raw)
  
  0.5 g
• Tomato (fruit, raw)
  
  0.5 g
• Turnip (root, with skin, raw)
  
  0.6 g
• Onion (bulb, raw)
  
  0.6 g
• Chinese cabbage (head, raw)
  
  0.6 g
• Cucumber (fruit, raw)
  
  0.7 g
• Eggplant (fruit, raw)
  
  0.7 g
• Green sweet pepper (fruit, raw)
  
  0.7 g
• Celery (petiole, raw)
  
  0.8 g
• Cabbage (head, raw)
  
  0.9 g
• Pumpkin, Japan (fruit, raw)
  
  1.1 g
• Edible burdock (root, raw)
  
  1.1 g
• Kidney bean, Sayaingen (immature pods, raw)
  
  1.2 g
• Pumpkin, Western (fruit, raw)
  
  1.2 g