Vegetables High in Protein (41st - 60th) (per 100 g edible portion)

• Asatsuki (leaves, raw)
  
  4.2 g
• Yamagobo (miso-zuke)
  
  4.1 g
• Rape (stems and leaves, raw)
  
  4.1 g
• Red pepper (leaves and fruits, sauteed)
  
  4 g
• Japanese angelica-tree (spears, boiled)
  
  4 g
• Leaf mustard (salted pickles)
  
  4 g
• Red pepper (fruit, raw)
  
  3.9 g
• Perilla (leaves, raw)
  
  3.9 g
• Lily bulb (bulb, raw)
  
  3.8 g
• Soybean sprout (raw)
  
  3.7 g
• Parsley (leaves, raw)
  
  3.7 g
• Rape (stems and leaves, boiled)
  
  3.6 g
• Sweet corn (immature kernels, raw)
  
  3.6 g
• Bamboo shoot (shoots, raw)
  
  3.6 g
• Green pea (canned in brine)
  
  3.6 g
• Broccoli (inflorescence, boiled)
  
  3.5 g
• Sweet corn (immature kernels on cob, frozen)
  
  3.5 g
• Sweet corn (immature kernels, boiled)
  
  3.5 g
• Field horsetail (fertile shoot, raw)
  
  3.5 g
• Bamboo shoot (shoots, boiled)
  
  3.5 g