Protein Content of Foods (1031 - 1040)

0.8 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.2 g

(per 12 g edible portion)
Pickle (sour type)
9.6 g

(per 805 g edible portion)
Green ball (head, raw)
0.1 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
1.8 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
3.4 g

(per 260 g edible portion)
Osaka-shirona (leaves, raw)
3 g

(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
1.3 g

(per 100 g edible portion)
Beef and vegetables extract
2 g

(per 150 g edible portion)
Gyokuro (infusion)
0.1 g

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

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