Protein Content of Vegetables (121 - 130)

4 g

(per 200 g edible portion)
Kyona (leaves, boiled)
4.8 g

(per 265 g edible portion)
Red cabbage (head, raw)
1.1 g

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 g

(per 10 g edible portion)
Rocket salad (leaves, raw)
3.1 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)
8.2 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
8.2 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.8 g

(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.2 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)

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