Vegetables High in Protein (201st - 220th) (per 100 g edible portion)

• Pickle (sour type)
  
  1.4 g
• Green ball (head, raw)
  
  1.4 g
• Chrysanthemum (petals, raw)
  
  1.4 g
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  1.4 g
• Saltwort (stems and leaves, raw)
  
  1.4 g
• Osaka-shirona (leaves, raw)
  
  1.4 g
• East Indian lotus root (rhizome, boiled)
  
  1.3 g
• Leek (bulb and leaves, boiled)
  
  1.3 g
• Black gram sprout (boiled)
  
  1.3 g
• Manchurian wild rice (stem, raw)
  
  1.3 g
• Nagasaki-hakusai (leaves, raw)
  
  1.3 g
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  1.3 g
• Ta cai (leaves, raw)
  
  1.3 g
• Zucchini (fruit, raw)
  
  1.3 g
• Cabbage (head, raw)
  
  1.3 g
• Osaka-shirona (salted pickles)
  
  1.3 g
• Cos lettuce (leaves, raw)
  
  1.2 g
• Red-tip leaf lettuce (leaves, raw)
  
  1.2 g
• Hiroshimana (salted pickles)
  
  1.2 g
• Nozawana (salted pickles)
  
  1.2 g