Protein Content of Vegetables (41 - 50)

-

(per 1 g edible portion)
Perilla (leaves, raw)
4.8 g

(per 140 g edible portion)
Lily bulb (bulb, raw)
1.8 g

(per 50 g edible portion)
Soybean sprout (raw)
0.8 g

(per 25 g edible portion)
Parsley (leaves, raw)
6.5 g

(per 180 g edible portion)
Rape (stems and leaves, boiled)
4.3 g

(per 240 g edible portion)
Sweet corn (immature kernels, raw)
4.9 g

(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0.4 g

(per 12 g edible portion)
Green pea (canned in brine)
10.2 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
3.7 g

(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)

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