Protein Content of Foods (1121 - 1130)

0.5 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.3 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.2 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
17 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.8 g

(per 90 g edible portion)
Tomato, Canned product (whole)
0.8 g

(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
1.2 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
1.5 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.4 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
3.9 g

(per 580 g edible portion)
Oriental pickling melon (fruit, raw)

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