Protein Content of Vegetables (51 - 60)

5.9 g

(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
0.3 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
9.6 g

(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
4.8 g

(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.6 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.3 g

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
-

(per 2 g edible portion)
Perilla (seeds, raw)
8.3 g

(per 250 g edible portion)
Spinach (leaves, frozen)
1 g

(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.4 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)

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