Protein Content of Vegetables (101 - 110)

3.2 g

(per 140 g edible portion)
Turnip (leaves, raw)
1.5 g

(per 265 g edible portion)
Artichoke (flower bud, raw)
5 g

(per 250 g edible portion)
Spinach (leaves, raw)
1.8 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
1.6 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
3.7 g

(per 200 g edible portion)
Kyona (leaves, raw)
33 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
1.1 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
0.2 g

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

(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)

< 1 … 11 … 28 >