The amount of Foods that contain 16.5 g of Protein (1941 - 1950)

• 

  6.2 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 2.7
• 

  6.6 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 2.5
• 

  3.3 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 5
• 

  3.5 g

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 4.7
• 

  0.3 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 55
• 

  0.3 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 55
• 

  0.2 g

  (per 12 g edible portion)

  Japanese chestnut (kanroni)
  × 82.5
• 

  0.3 g

  (per 18 g edible portion)

  Tomato ketchup
  × 55
• 

  2.6 g

  (per 150 g edible portion)

  Ama-zake
  × 6.3
• 

  2.6 g

  (per 150 g edible portion)

  Shaoxing giu
  × 6.3