The amount of Vegetables that contain 20 g of Protein (251 - 260)

• 

  10.8 g

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 1.9
• 

  0.8 g

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 25
• 

  1.2 g

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 16.7
• 

  0.8 g

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 25
• 

  0.7 g

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 28.6
• 

  1.1 g

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 18.2
• 

  0.5 g

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 40
• 

  0.7 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 28.6
• 

  6.3 g

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 3.2
• 

  6 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 3.3