The amount of Vegetables that contain 19 g of Protein (211 - 220)

• 

  1.3 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 14.6
• 

  0.2 g

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 95
• 

  0.2 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 95
• 

  0.5 g

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 38
• 

  0.3 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 63.3
• 

  0.2 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 95
• 

  17 g

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 1.1
• 

  0.8 g

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 23.8
• 

  0.8 g

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 23.8
• 

  1.2 g

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 15.8