The amount of Vegetables that contain 10 g of Protein
(261 - 270)
5.4 g
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.9
0.2 g
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
×
50
2 g
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
×
5
0.3 g
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
×
33.3
4.1 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
2.4
4.8 g
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
2.1
1.7 g
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
5.9
0.1 g
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
×
100
1.1 g
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
9.1
0.7 g
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
14.3
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