Vegetables High in Protein (61st - 80th) (per 100 g edible portion)

• Gyoja-ninniku (leaves, raw)
  
  3.5 g
• Yomena (leaves, raw)
  
  3.4 g
• Lily bulb (bulb, boiled)
  
  3.4 g
• Red pepper (leaves and fruits, raw)
  
  3.4 g
• Field horsetail (fertile shoot, boiled)
  
  3.4 g
• Perilla (seeds, raw)
  
  3.4 g
• Spinach (leaves, frozen)
  
  3.3 g
• Leaf mustard (leaves, raw)
  
  3.3 g
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  3.3 g
• Ashitaba (stems and leaves, raw)
  
  3.3 g
• Red garlic (bulb and leaves, raw)
  
  3.2 g
• Cucumber, Pickle (pickled in soy sauce)
  
  3.2 g
• Sayaendo (immature pods, boiled)
  
  3.2 g
• Horseradish (rhizome, raw)
  
  3.1 g
• Sayaendo (immature pods, raw)
  
  3.1 g
• Tossa jute (stems and leaves, boiled)
  
  3 g
• Water pepper sprout (raw)
  
  3 g
• Kogomi (spears, raw)
  
  3 g
• Cauliflower (inflorescence, raw)
  
  3 g
• Soybean sprout (boiled)
  
  2.9 g