The amount of Vegetables that contain 19 g of Protein (141 - 150)

• 

  0.5 g

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 38
• 

  0.9 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 21.1
• 

  1.6 g

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 11.9
• 

  0.3 g

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 63.3
• 

  0.4 g

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 47.5
• 

  0.5 g

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 38
• 

  0.9 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 21.1
• 

  4.4 g

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 4.3
• 

  0.8 g

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 23.8
• 

  0.2 g

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 95