The amount of Algae that contain 15 g of Protein (21 - 30)

• 

  0.2 g

  (per 10 g edible portion)

  Tengusa (agar-agar)
  × 75
• 

  1 g

  (per 50 g edible portion)

  Wakame, Dried product (dried, soaked in water)
  × 15
• 

  1 g

  (per 50 g edible portion)

  Wakame (raw)
  × 15
• 

  0.3 g

  (per 20 g edible portion)

  Wakame Blanched and salted (desalted)
  × 50
• 

  0.2 g

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 75
• 

  0.1 g

  (per 10 g edible portion)

  Ogo-nori (salted, desalted)
  × 150
• 

  0.1 g

  (per 10 g edible portion)

  Wakame Stipe and center vein (blanched and salted,desalted)
  × 150
• 

  0.6 g

  (per 50 g edible portion)

  Wakame, Dried product (haiboshi , soaked in water)
  × 25
• 

  0.5 g

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 30
• 

  0.2 g

  (per 75 g edible portion)

  Okinawa-mozuku (salted, desalted)
  × 75