Protein Content of Foods (Initial K) (1 - 10)

0.1 g

(per 70 g edible portion)
Kabosu (juice, fresh)
0.2 g

(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.9 g

(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0.4 g

(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0.9 g

(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
0 g

(per 5 g edible portion)
Kamairi-cha (infusion)
2.4 g

(per 50 g edible portion)
Kanoko
0.2 g

(per 25 g edible portion)
Kanpyo (boiled)
1.8 g

(per 25 g edible portion)
Kanpyo (raw)
2.2 g

(per 30 g edible portion)
Karinto (brown sugar)

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