The amount of Vegetables that contain 20 g of Protein (231 - 240)

• 

  1.6 g

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 12.5
• 

  0.2 g

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 100
• 

  1 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 20
• 

  1 g

  (per 190 g edible portion)

  Udo (stem, raw)
  × 20
• 

  0.1 g

  (per 12 g edible portion)

  Scallion (pickles, sweetened)
  × 200
• 

  0.7 g

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 28.6
• 

  1.1 g

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 18.2
• 

  1.5 g

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 13.3
• 

  0.6 g

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 33.3
• 

  3.1 g

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 6.5