The amount of Vegetables that contain 46 g of Protein
(251 - 260)
10.8 g
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
4.3
0.8 g
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
57.5
1.2 g
(per 200 g edible portion)
Onion (bulb, leached in water)
×
38.3
0.8 g
(per 130 g edible portion)
Turnip (root, without skin, boiled)
×
57.5
0.7 g
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
65.7
1.1 g
(per 190 g edible portion)
Udo (stem, leached in water)
×
41.8
0.5 g
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
×
92
0.7 g
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
65.7
6.3 g
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
7.3
6 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
7.7
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