Vegetables High in Protein (261st - 280th) (per 100 g edible portion)

• Chinese cabbage (head, boiled)
  
  0.9 g
• Nozawana (leaves, raw)
  
  0.9 g
• Tomato, Canned product (whole)
  
  0.9 g
• Malabar nightshade (stems and leaves, boiled)
  
  0.9 g
• Qing gin cai (leaves, boiled)
  
  0.9 g
• Red onion (bulb, raw)
  
  0.9 g
• Taisai, Chinese mustard (leaves, raw)
  
  0.9 g
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.9 g
• Oriental pickling melon (fruit, raw)
  
  0.9 g
• Ginger (rhizome, raw)
  
  0.9 g
• Cabbage (head, boiled)
  
  0.9 g
• Sponge gourd (immature fruit, raw)
  
  0.8 g
• Yellow sweet pepper (fruit, sauted)
  
  0.8 g
• Yellow sweet pepper (fruit, raw)
  
  0.8 g
• Radish (root, raw)
  
  0.8 g
• Chinese cabbage (head, raw)
  
  0.8 g
• Carrot, regular (root, frozen)
  
  0.8 g
• Onion (bulb, boiled)
  
  0.8 g
• Kanpyo (boiled)
  
  0.8 g
• Turnip, Pickle (salted pickles, root without skin)
  
  0.8 g