Protein Content of Vegetables (61 - 70)

1.3 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.5 g

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.2 g

(per 5 g edible portion)
Sayaendo (immature pods, boiled)
5.1 g

(per 220 g edible portion)
Horseradish (rhizome, raw)
0.1 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.8 g

(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.2 g

(per 5 g edible portion)
Water pepper sprout (raw)
0.8 g

(per 27 g edible portion)
Kogomi (spears, raw)
9.9 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)
1.5 g

(per 50 g edible portion)
Soybean sprout (boiled)

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