The amount of Vegetables that contain 20 g of Protein (21 - 30)

• 

  0.6 g

  (per 10 g edible portion)

  Green pea (frozen)
  × 33.3
• 

  1.1 g

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 18.2
• 

  2.9 g

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 6.9
• 

  1 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 20
• 

  0.9 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 22.2
• 

  8.8 g

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 2.3
• 

  8.5 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 2.4
• 

  0.9 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 22.2
• 

  0.5 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 40
• 

  7.9 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 2.5