Protein Content of Vegetables (171 - 180)

9.6 g

(per 805 g edible portion)
Green ball (head, raw)
0.1 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
1.8 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
3.4 g

(per 260 g edible portion)
Osaka-shirona (leaves, raw)
2.7 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
5.5 g

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

(per 50 g edible portion)
Black gram sprout (boiled)
15.6 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
0.7 g

(per 60 g edible portion)
Ta cai (leaves, raw)
1.6 g

(per 127 g edible portion)
Zucchini (fruit, raw)

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