Protein Content of Foods (1221 - 1230)

0.1 g

(per 20 g edible portion)
Strawberry (jam, lightly sweetened)
0.1 g

(per 20 g edible portion)
Apricot (canned in heavy syrup)
0.1 g

(per 120 g edible portion)
Akebia (flesh, raw)
0.5 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.7 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
6.3 g

(per 1800 g edible portion)
Wax gourd (fruit, raw)
6 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
5.4 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.2 g

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
2 g

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)

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