The amount of Vegetables that contain 20 g of Protein (61 - 70)

• 

  0.2 g

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 100
• 

  5.1 g

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 3.9
• 

  0.1 g

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 200
• 

  0.8 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 25
• 

  0.2 g

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 100
• 

  0.8 g

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 25
• 

  9.9 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 2
• 

  1.5 g

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 13.3
• 

  0.2 g

  (per 10 g edible portion)

  Mukago (raw)
  × 100
• 

  0.3 g

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 66.7