The amount of Vegetables that contain 19 g of Protein (71 - 80)

• 

  0.2 g

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 95
• 

  1.2 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 15.8
• 

  0.6 g

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 31.7
• 

  0.6 g

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 31.7
• 

  2.2 g

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 8.6
• 

  7.4 g

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 2.6
• 

  0.5 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 38
• 

  4.1 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 4.6
• 

  17.8 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.1
• 

  6.2 g

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 3.1