Foods High in Protein (1401st - 1420th) (per 100 g edible portion)

• Mayonnaise (whole egg type)
  
  1.5 g
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  1.5 g
• Tosaka-nori (red, salted, desalted)
  
  1.5 g
• Suizenji-nori (dried, soaked in water)
  
  1.5 g
• White sapote (raw)
  
  1.5 g
• Kiwano (raw)
  
  1.5 g
• Kaki, Japanese persimmon (dried)
  
  1.5 g
• Mume, Japanese apricot (umeboshi, pickles, seasoned)
  
  1.5 g
• Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  
  1.5 g
• Bracken (young shoots, boiled)
  
  1.5 g
• Hiroshimana (leaves, raw)
  
  1.5 g
• Table beet (root, boiled)
  
  1.5 g
• Ha-negi (leaves, raw)
  
  1.5 g
• Shandong cai (salted pickles)
  
  1.5 g
• Komatsuna (leaves, raw)
  
  1.5 g
• Edible burdock (root, boiled)
  
  1.5 g
• Cucumber, Pickle (nukamiso-zuke)
  
  1.5 g
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  1.5 g
• Potatoe (tuber, boiled)
  
  1.5 g
• Potatoe (tuber, steamed)
  
  1.5 g