The amount of Foods that contain 20 g of Protein (1211 - 1220)

• 

  0.1 g

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 200
• 

  0.5 g

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 40
• 

  0.7 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 28.6
• 

  6.3 g

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 3.2
• 

  6 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 3.3
• 

  5.4 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 3.7
• 

  0.2 g

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 100
• 

  2 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 10
• 

  0.3 g

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 66.7
• 

  0.8 g

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruels (well-milled rice)
  × 25