Protein Content of Vegetables (271 - 275)

1.1 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.7 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
-

(per 12 g edible portion)
Pickle (sweet type)
-

(per 15 g edible portion)
Ginger (pickles, sweetened)
0.2 g

(per 85 g edible portion)
Ginger (pickles)

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