Foods High in Protein (1681st - 1700th) (per 100 g edible portion)

• Margarin (fat spread)
  
  0.4 g
• Margarin (soft type)
  
  0.4 g
• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  0.4 g
• Shiro-kikurage (boiled)
  
  0.4 g
• Lemon (juice, fresh)
  
  0.4 g
• Lime (juice, fresh)
  
  0.4 g
• Grape (canned in heavy syrup)
  
  0.4 g
• Grape (raw)
  
  0.4 g
• Pineapple (canned in heavy syrup)
  
  0.4 g
• Chinese quinces (raw)
  
  0.4 g
• Kabosu (juice, fresh)
  
  0.4 g
• Kaki, Japanese persimmon (nonastringent, raw)
  
  0.4 g
• Valencia (fruit juices, 50% fruit juice beverage)
  
  0.4 g
• Strawberry (jam, heavily sweetened)
  
  0.4 g
• Apricot (jam, lightly sweetened)
  
  0.4 g
• Myoga-take (stems and leaves, raw)
  
  0.4 g
• Japanese silverleaf (petiole, raw)
  
  0.4 g
• Daikon, Japanese radish (root without skin, raw)
  
  0.4 g
• Daikon, Japanese radish (root with skin, boiled)
  
  0.4 g
• Zuiki (fresh zuiki, boiled)
  
  0.4 g