Protein Content of Vegetables (161 - 170)

2 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
3.2 g

(per 215 g edible portion)
Edible burdock (root, boiled)
4.3 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
2 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
3.4 g

(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.2 g

(per 15 g edible portion)
Hinona (pickles, sweetened)
0.4 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.2 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.8 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.2 g

(per 12 g edible portion)
Pickle (sour type)

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