The amount of Vegetables that contain 20 g of Protein (261 - 270)

• 

  5.4 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 3.7
• 

  0.2 g

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 100
• 

  2 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 10
• 

  0.3 g

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 66.7
• 

  4.1 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 4.9
• 

  4.8 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 4.2
• 

  1.7 g

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 11.8
• 

  0.1 g

  (per 20 g edible portion)

  Water shield (young leaves, bottled in water)
  × 200
• 

  1.1 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 18.2
• 

  0.7 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 28.6