Protein Content of Foods (1141 - 1150)

1.2 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1.1 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.1 g

(per 12 g edible portion)
Radish (root, raw)
15.8 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.1 g

(per 10 g edible portion)
Carrot, regular (root, frozen)
1.6 g

(per 200 g edible portion)
Onion (bulb, boiled)
0.2 g

(per 25 g edible portion)
Kanpyo (boiled)
1 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
1 g

(per 190 g edible portion)
Udo (stem, raw)
-

(per 5 g edible portion)
Ginger (paste)

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