The amount of Vegetables that contain 19 g of Protein (121 - 130)

• 

  1.1 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 17.3
• 

  0.2 g

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 95
• 

  3.1 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 6.1
• 

  1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 19
• 

  8.2 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 2.3
• 

  8.2 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 2.3
• 

  1.8 g

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 10.6
• 

  0.2 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 95
• 

  0.2 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 95
• 

  0.2 g

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 95