The amount of Vegetables that contain 20 g of Protein (221 - 230)

• 

  1.5 g

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 13.3
• 

  0.4 g

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 50
• 

  3.9 g

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 5.1
• 

  0.8 g

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 25
• 

  15.3 g

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 1.3
• 

  1.2 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 16.7
• 

  1.1 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 18.2
• 

  0.1 g

  (per 12 g edible portion)

  Radish (root, raw)
  × 200
• 

  15.8 g

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1.3
• 

  0.1 g

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 200