The amount of Foods that contain 16.5 g of Protein (1621 - 1630)

• 

  4.2 g

  (per 120 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  × 3.9
• 

  7 g

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 2.4
• 

  0.8 g

  (per 24 g edible portion)

  Yatsuhashi
  × 20.6
• 

  3.7 g

  (per 110 g edible portion)

  Sakura-mochi (kansai style)
  × 4.5
• 

  1.4 g

  (per 42 g edible portion)

  Ice milk
  × 11.8
• 

  5.1 g

  (per 150 g edible portion)

  Skimmed milk
  × 3.2
• 

  0.6 g

  (per 18 g edible portion)

  Common mushroom (canned in brine, solids)
  × 27.5
• 

  3.1 g

  (per 90 g edible portion)

  Oyster mushroom (boiled)
  × 5.3
• 

  4.8 g

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 3.4
• 

  0.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 27.5