Vegetables High in Protein (21st - 40th) (per 100 g edible portion)

• Brussels sprout (head, raw)
  
  5.7 g
• Kiriboshi-daikon
  
  5.7 g
• Wasabi (rhizome, raw)
  
  5.6 g
• Green pea (frozen)
  
  5.6 g
• Eggplant Pickle (koji-zuke)
  
  5.5 g
• Brussels sprout (head, boiled)
  
  5.3 g
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  5.3 g
• Mugwort (leaves, raw)
  
  5.2 g
• Mizukakena (salted pickles)
  
  4.9 g
• Mugwort (leaves, boiled)
  
  4.8 g
• Tossa jute (stems and leaves, raw)
  
  4.8 g
• Domiao (stems and leaves, raw)
  
  4.8 g
• Turnip rape (flower buds and stems, boiled)
  
  4.7 g
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  4.5 g
• Oriental pickling melon, Pickle (nara-zuke)
  
  4.5 g
• Turnip rape (flower buds and stems, raw)
  
  4.4 g
• Broccoli (inflorescence, raw)
  
  4.3 g
• Shepherd's purse (leaves, raw)
  
  4.3 g
• Japanese angelica-tree (spears, raw)
  
  4.2 g
• Asatsuki (leaves, boiled)
  
  4.2 g