Protein Content of Vegetables (151 - 160)

0.8 g

(per 50 g edible portion)
Mung bean sprout (boiled)
0.2 g

(per 10 g edible portion)
Alfalfa sprout (raw)
4 g

(per 280 g edible portion)
Table beet (root, raw)
2.3 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
24 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
10 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
3.9 g

(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.5 g

(per 30 g edible portion)
Bracken (young shoots, boiled)
4.1 g

(per 280 g edible portion)
Table beet (root, boiled)
0.8 g

(per 60 g edible portion)
Shandong cai (salted pickles)

< 1 … 16 … 28 >