Protein Content of Foods (1101 - 1110)

0.1 g

(per 5 g edible portion)
Bamboo shoot (shinachiku)
0.8 g

(per 120 g edible portion)
Celery (petiole, raw)
0.6 g

(per 60 g edible portion)
Shandong cai (leaves, raw)
1.2 g

(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
1.2 g

(per 120 g edible portion)
Cucumber (fruit, raw)
0.1 g

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
1.3 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.2 g

(per 18 g edible portion)
Worcester sauce (thick type)
0.5 g

(per 55 g edible portion)
Sherbet
0.5 g

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

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