The amount of Vegetables that contain 15 g of Protein (91 - 100)

• 

  0.1 g

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 150
• 

  0.5 g

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 30
• 

  1 g

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 15
• 

  0.7 g

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 21.4
• 

  0.6 g

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 25
• 

  3.3 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 4.5
• 

  0.4 g

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 37.5
• 

  2.3 g

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 6.5
• 

  3.2 g

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 4.7
• 

  1.5 g

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 10