Nutrition · g per 100 g
Protein
Protein supplies amino acids for tissue repair and enzymes, and contributes 4 kcal/g. Animal muscle, dairy, eggs, legumes, and some seeds are dense sources; leafy vegetables contribute little by weight. Quality depends on amino acid pattern and digestibility.
Components
Highest in Protein
Top 10 ingredients (per 100 g edible portion).
- Boneless Breast Pigeon 33 g
- Boneless Leg Lamb 32.9 g
- Boneless Breast Turkey 32.9 g
- Bone In Leg Lamb 32.9 g
- Boneless Breast Duck 32.9 g
- Cracker 32.9 g
- Bone In Loin Wild Boar 32.9 g
- Boneless Loin Wild Boar 32.9 g
- Frame Turkey 32.9 g
- Boneless Breast Guinea Fowl 32.9 g
Lowest in Protein
Bottom 10 among ingredients with a recorded amount.
- Cocoa Bean Shell 0.1 g
- Agave Syrup 0.18 g
- Hibiscus Cordial 0.18 g
- Mint Cordial 0.18 g
- Blackcurrant Cordial 0.19 g
- Coconut Nectar 0.19 g
- Falernum 0.19 g
- Gomme Syrup 0.19 g
- Grape Molasses 0.19 g
- Lime Cordial 0.19 g