The amount of Vegetables that contain 19 g of Protein (51 - 60)

• 

  0.3 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 63.3
• 

  9.6 g

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 2
• 

  4.8 g

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 4
• 

  0.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 31.7
• 

  0.3 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 63.3
• 

  8.3 g

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.3
• 

  1 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 19
• 

  0.4 g

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 47.5
• 

  1.3 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 14.6
• 

  0.5 g

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 38