Foods High in Protein (1661st - 1680th) (per 100 g edible portion)

• Satsuma mandarin (segments, early ripening type, raw)
  
  0.5 g
• Fig (canned in heavy syrup)
  
  0.5 g
• Strawberry (jam, lightly sweetened)
  
  0.5 g
• Apricot (canned in heavy syrup)
  
  0.5 g
• Akebia (flesh, raw)
  
  0.5 g
• Rhubarb (petiole, boiled)
  
  0.5 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.5 g
• Carrot, regular (root with skin, boiled)
  
  0.5 g
• Wax gourd (fruit, raw)
  
  0.5 g
• Daikon, Japanese radish (root without skin, boiled)
  
  0.5 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.5 g
• Zuiki (dried ziuki, boiled)
  
  0.5 g
• Zuiki (fresh zuiki, raw)
  
  0.5 g
• Ha-shoga (rhizome, raw)
  
  0.5 g
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  0.5 g
• Beer (black)
  
  0.4 g
• Sake (junmai-ginjo)
  
  0.4 g
• Sake (onjozo)
  
  0.4 g
• Sake (junmai)
  
  0.4 g
• Sake (josen)
  
  0.4 g