The amount of Vegetables that contain 9.1 g of Protein
(41 - 50)
0.6 g
(per 10 g edible portion)
Green pea (frozen)
×
15.2
1.1 g
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
8.3
2.9 g
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
3.1
1 g
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
×
9.1
0.9 g
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
10.1
8.8 g
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
1
8.5 g
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
1.1
0.9 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
10.1
0.5 g
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
×
18.2
7.9 g
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
1.2
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