The amount of Vegetables that contain 15 g of Protein (191 - 200)

• 

  0.3 g

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 50
• 

  0.6 g

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 25
• 

  0.7 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 21.4
• 

  0.6 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 25
• 

  1.2 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 12.5
• 

  0.5 g

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 30
• 

  1.9 g

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 7.9
• 

  1.2 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 12.5
• 

  1.1 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 13.6
• 

  1.7 g

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 8.8