Vegetables High in Protein (221st - 240th) (per 100 g edible portion)

• Bitter gourd (fruit, sauted)
  
  1.2 g
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  1.2 g
• Saltwort (stems and leaves, boiled)
  
  1.2 g
• Endive (leaves, raw)
  
  1.2 g
• Ito-mitsuba (leaves, boiled)
  
  1.1 g
• Ha-ninjin (leaves, raw)
  
  1.1 g
• Eggplant Western type (fruit, raw)
  
  1.1 g
• Eggplant (fruit, raw)
  
  1.1 g
• Red chicory (leaves, raw)
  
  1.1 g
• Cherry tomato (fruit, raw)
  
  1.1 g
• Ta cai (leaves, boiled)
  
  1.1 g
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  1.1 g
• Qin cai (stems and leaves, boiled)
  
  1.1 g
• Qin cai (stems and leaves, raw)
  
  1.1 g
• Yama-udo (stem, raw)
  
  1.1 g
• Kiri-mitsuba (leaves, raw)
  
  1 g
• Hinona (root with tops, raw)
  
  1 g
• Tomapi (fruit, raw)
  
  1 g
• Red sweet pepper (fruit, sauted)
  
  1 g
• Red sweet pepper (fruit, raw)
  
  1 g