Protein Content of Vegetables (221 - 230)

0.8 g

(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
1.2 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
1.5 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.4 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
3.9 g

(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.8 g

(per 110 g edible portion)
Ginger (rhizome, raw)
15.3 g

(per 1700 g edible portion)
Cabbage (head, boiled)
1.2 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1.1 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.1 g

(per 12 g edible portion)
Radish (root, raw)

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