Protein Content of Vegetables (231 - 240)

15.8 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.1 g

(per 10 g edible portion)
Carrot, regular (root, frozen)
1.6 g

(per 200 g edible portion)
Onion (bulb, boiled)
0.2 g

(per 25 g edible portion)
Kanpyo (boiled)
1 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
1 g

(per 190 g edible portion)
Udo (stem, raw)
0.1 g

(per 12 g edible portion)
Scallion (pickles, sweetened)
0.7 g

(per 100 g edible portion)
Mini-kyarotto (root, raw)
1.1 g

(per 150 g edible portion)
Tomatoes Canned products (juice)
1.5 g

(per 220 g edible portion)
Tomato (fruit, raw)

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