Protein Content of Vegetables (201 - 210)

1.1 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
1.7 g

(per 200 g edible portion)
Bitter gourd (fruit, raw)
2 g

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

(per 160 g edible portion)
Eggplant (fruit, boiled)
1.1 g

(per 130 g edible portion)
Chicory (spears, raw)
1.9 g

(per 200 g edible portion)
Onion (bulb, raw)
0.1 g

(per 5 g edible portion)
Bamboo shoot (shinachiku)
0.8 g

(per 120 g edible portion)
Celery (petiole, raw)
0.6 g

(per 60 g edible portion)
Shandong cai (leaves, raw)
1.2 g

(per 120 g edible portion)
Cucumber, Pickle (salted pickles)

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