Protein Content of Algae (21 - 30)

0.2 g

(per 10 g edible portion)
Tengusa (agar-agar)
1 g

(per 50 g edible portion)
Wakame, Dried product (dried, soaked in water)
1 g

(per 50 g edible portion)
Wakame (raw)
0.3 g

(per 20 g edible portion)
Wakame Blanched and salted (desalted)
0.2 g

(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
0.1 g

(per 10 g edible portion)
Ogo-nori (salted, desalted)
0.1 g

(per 10 g edible portion)
Wakame Stipe and center vein (blanched and salted,desalted)
0.6 g

(per 50 g edible portion)
Wakame, Dried product (haiboshi , soaked in water)
0.5 g

(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
-

(per 5 g edible portion)
Green caviar (raw)

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