Protein Content of Vegetables (Initial E)

2.7 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
3.1 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
2.3 g

(per 40 g edible portion)
Edamame (boiled)
5.2 g

(per 80 g edible portion)
Edamame (frozen)
3.2 g

(per 50 g edible portion)
Edamame (raw)
3.2 g

(per 215 g edible portion)
Edible burdock (root, boiled)
3.5 g

(per 215 g edible portion)
Edible burdock (root, raw)
1.6 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
1.6 g

(per 160 g edible portion)
Eggplant (fruit, raw)
2 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)

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