The amount of Vegetables that contain 20 g of Protein (201 - 210)

• 

  2 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 10
• 

  1.6 g

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 12.5
• 

  1.1 g

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 18.2
• 

  1.9 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 10.5
• 

  0.1 g

  (per 5 g edible portion)

  Bamboo shoot (shinachiku)
  × 200
• 

  0.8 g

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 25
• 

  0.6 g

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 33.3
• 

  1.2 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 16.7
• 

  1.2 g

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 16.7
• 

  0.1 g

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 200