The amount of Vegetables that contain 19 g of Protein (171 - 180)

• 

  1.8 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 10.6
• 

  3.4 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 5.6
• 

  2.7 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 7
• 

  5.5 g

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 3.5
• 

  0.7 g

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 27.1
• 

  15.6 g

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 1.2
• 

  0.7 g

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 27.1
• 

  1.6 g

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 11.9
• 

  18.8 g

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1
• 

  0.4 g

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 47.5