Protein Content of Foods (1011 - 1020)

0.4 g

(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0.5 g

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, pickles, seasoned)
0.2 g

(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
0.5 g

(per 30 g edible portion)
Bracken (young shoots, boiled)
4.1 g

(per 280 g edible portion)
Table beet (root, boiled)
0.8 g

(per 60 g edible portion)
Shandong cai (salted pickles)
2 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
3.2 g

(per 215 g edible portion)
Edible burdock (root, boiled)
4.3 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
2 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)

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