Protein Content of Vegetables (Initial T) (11 - 20)

0.8 g

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

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
1.1 g

(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.9 g

(per 60 g edible portion)
Turfed stone leek (leaves, raw)
2.3 g

(per 140 g edible portion)
Turnip (leaves, boiled)
3.2 g

(per 140 g edible portion)
Turnip (leaves, raw)
0.9 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.8 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
0.8 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.7 g

(per 130 g edible portion)
Turnip (root, without skin, raw)

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