Protein Content of Vegetables (11 - 20)

1.8 g

(per 25 g edible portion)
Kanpyo (raw)
0.3 g

(per 5 g edible portion)
Green pea (raw)
2.6 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
1 g

(per 20 g edible portion)
Arrowhead (tuber, raw)
1.2 g

(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.6 g

(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
3 g

(per 55 g edible portion)
Garlic (bulb, raw)
3.1 g

(per 54 g edible portion)
Brussels sprout (head, raw)
0.6 g

(per 10 g edible portion)
Kiriboshi-daikon
3.1 g

(per 80 g edible portion)
Wasabi (rhizome, raw)

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