Protein Content of Vegetables (81 - 90)

17.8 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
6.2 g

(per 250 g edible portion)
Spinach (leaves, boiled)
2.6 g

(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.5 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.8 g

(per 30 g edible portion)
Sugukina (pickles)
2.5 g

(per 95 g edible portion)
Asparagus (shoots, boiled)
2 g

(per 95 g edible portion)
Asparagus (shoots, raw)
1.1 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
1 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
1.9 g

(per 80 g edible portion)
Yard bean (immature pods, raw)

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