The amount of Foods that contain 16.5 g of Protein (2001 - 2010)

• 

  4 g

  (per 280 g edible portion)

  Table beet (root, raw)
  × 4.1
• 

  2.3 g

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 7.2
• 

  24 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.7
• 

  10 g

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 1.7
• 

  3.9 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 4.2
• 

  1.8 g

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 9.2
• 

  0.2 g

  (per 15 g edible portion)

  Mayonnaise (whole egg type)
  × 82.5
• 

  0.2 g

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 82.5
• 

  0.4 g

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 41.3
• 

  0.5 g

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, pickles, seasoned)
  × 33