The amount of Vegetables that contain 20 g of Protein (241 - 250)

• 

  0.9 g

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 22.2
• 

  0.8 g

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 25
• 

  1.6 g

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 12.5
• 

  0.8 g

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 25
• 

  0.8 g

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 25
• 

  0.9 g

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 22.2
• 

  0.8 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 25
• 

  0.7 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 28.6
• 

  0.8 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 25
• 

  0.9 g

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 22.2