Protein Content of Vegetables (141 - 150)

1.5 g

(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.8 g

(per 50 g edible portion)
Mung bean sprout (raw)
0.5 g

(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.9 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
1.6 g

(per 100 g edible portion)
Chinese chive (leaves, raw)
0.3 g

(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.4 g

(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.5 g

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.9 g

(per 60 g edible portion)
Turfed stone leek (leaves, raw)
4.4 g

(per 420 g edible portion)
Leek (bulb and leaves, raw)

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