The amount of Vegetables that contain 10 g of Protein
(221 - 230)
1.5 g
(per 180 g edible portion)
Red onion (bulb, raw)
×
6.7
0.4 g
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
×
25
3.9 g
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
2.6
0.8 g
(per 110 g edible portion)
Ginger (rhizome, raw)
×
12.5
15.3 g
(per 1700 g edible portion)
Cabbage (head, boiled)
×
0.7
1.2 g
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
×
8.3
1.1 g
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
×
9.1
0.1 g
(per 12 g edible portion)
Radish (root, raw)
×
100
15.8 g
(per 2100 g edible portion)
Chinese cabbage (head, raw)
×
0.6
0.1 g
(per 10 g edible portion)
Carrot, regular (root, frozen)
×
100
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