The amount of Vegetables that contain 9.1 g of Protein
(521 - 530)
5.4 g
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.7
0.2 g
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
×
45.5
2 g
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
×
4.6
0.3 g
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
×
30.3
4.1 g
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
2.2
4.8 g
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
1.9
1.7 g
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
5.4
0.1 g
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
×
91
1.1 g
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
8.3
0.7 g
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
13
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