The amount of Vegetables that contain 19 g of Protein (181 - 190)

• 

  1.9 g

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 10
• 

  3.6 g

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 5.3
• 

  0.2 g

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 95
• 

  2.4 g

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 7.9
• 

  1.7 g

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 11.2
• 

  0.3 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 63.3
• 

  0.3 g

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 63.3
• 

  2.3 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 8.3
• 

  1.6 g

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 11.9
• 

  3.1 g

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 6.1