Protein Content of Vegetables (251 - 260)

0.8 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.9 g

(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
10.8 g

(per 1800 g edible portion)
Wax gourd (friut, boiled)
0.8 g

(per 160 g edible portion)
Qing gin cai (leaves, raw)
1.2 g

(per 200 g edible portion)
Onion (bulb, leached in water)
0.8 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.7 g

(per 130 g edible portion)
Turnip (root, without skin, raw)
1.1 g

(per 190 g edible portion)
Udo (stem, leached in water)
0.5 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.7 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)

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