Protein Content of Vegetables (71 - 80)

0.2 g

(per 10 g edible portion)
Mukago (raw)
0.3 g

(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.2 g

(per 8 g edible portion)
Snap pea (immature pods, raw)
1.2 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.6 g

(per 20 g edible portion)
Chinese cabbage (kim chee)
0.6 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
2.2 g

(per 80 g edible portion)
Yard bean (immature pods, boiled)
7.4 g

(per 275 g edible portion)
Bamboo shoot (canned in water)
0.5 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
4.1 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)

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