Protein Content of Vegetables (1 - 10)

6 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.4 g

(per 3 g edible portion)
Red pepper (fruit, dried)
5.2 g

(per 80 g edible portion)
Edamame (frozen)
3.2 g

(per 50 g edible portion)
Edamame (raw)
0.6 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
2.3 g

(per 40 g edible portion)
Edamame (boiled)
2 g

(per 25 g edible portion)
Broad bean (immature beans, raw)
2 g

(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.8 g

(per 10 g edible portion)
Green pea (boiled)
1.2 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)

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