Protein Content of Vegetables (Initial A)

0.2 g

(per 10 g edible portion)
Alfalfa sprout (raw)
1.2 g

(per 20 g edible portion)
Arrowhead (tuber, boiled)
1 g

(per 20 g edible portion)
Arrowhead (tuber, raw)
1.1 g

(per 265 g edible portion)
Artichoke (flower bud, boiled)
1.5 g

(per 265 g edible portion)
Artichoke (flower bud, raw)
1.2 g

(per 28 g edible portion)
Asatsuki (leaves, boiled)
1.1 g

(per 28 g edible portion)
Asatsuki (leaves, raw)
1.2 g

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

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

(per 20 g edible portion)
Asparagus (canned in brine)

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