Protein Content of Vegetables (181 - 190)

18.8 g

(per 1700 g edible portion)
Cabbage (head, raw)
0.4 g

(per 30 g edible portion)
Osaka-shirona (salted pickles)
1.9 g

(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
3.6 g

(per 300 g edible portion)
Hiroshimana (salted pickles)
0.2 g

(per 20 g edible portion)
Nozawana (salted pickles)
2.4 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
1.7 g

(per 162 g edible portion)
Endive (leaves, raw)
0.3 g

(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.3 g

(per 30 g edible portion)
Ha-ninjin (leaves, raw)
2.3 g

(per 300 g edible portion)
Eggplant Western type (fruit, raw)

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