The amount of Foods that contain 16.5 g of Protein (2021 - 2030)

• 

  0.2 g

  (per 20 g edible portion)

  Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  × 82.5
• 

  0.5 g

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 33
• 

  4.1 g

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 4
• 

  0.8 g

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 20.6
• 

  2 g

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 8.3
• 

  3.2 g

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 5.2
• 

  4.3 g

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 3.8
• 

  2 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 8.3
• 

  0.9 g

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 18.3
• 

  1.4 g

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 11.8