The amount of Vegetables that contain 46 g of Protein
(21 - 30)
0.6 g
(per 10 g edible portion)
Green pea (frozen)
×
76.7
1.1 g
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
41.8
2.9 g
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
15.9
1 g
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
×
46
0.9 g
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
51.1
8.8 g
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
5.2
8.5 g
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
5.4
0.9 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
51.1
0.5 g
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
×
92
7.9 g
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
5.8
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