Vegetables High in Protein (161st - 180th) (per 100 g edible portion)

• Edible burdock (root, raw)
  
  1.8 g
• Kidney bean, Sayaingen (immature pods, boiled)
  
  1.8 g
• Kidney bean, Sayaingen (immature pods, raw)
  
  1.8 g
• Head lettuce, butter type (leaves, raw)
  
  1.7 g
• Mung bean sprout (raw)
  
  1.7 g
• Nozawana (pickles, seasoned)
  
  1.7 g
• Kuki-ninniku (scape, boiled)
  
  1.7 g
• Chinese chive (leaves, raw)
  
  1.7 g
• Eggplant Pickle (nukamiso-zuke)
  
  1.7 g
• Sweet corn, Canned product (cream style)
  
  1.7 g
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  1.7 g
• Royal fern, Nama-zenmai (young shoots, raw)
  
  1.7 g
• Turfed stone leek (leaves, raw)
  
  1.6 g
• Leek (bulb and leaves, raw)
  
  1.6 g
• Mung bean sprout (boiled)
  
  1.6 g
• Alfalfa sprout (raw)
  
  1.6 g
• Sponge gourd (immature fruit, boiled)
  
  1.6 g
• Table beet (root, raw)
  
  1.6 g
• Bai cai (leaves, raw)
  
  1.6 g
• Taisai, Chinese mustard (salted pickles)
  
  1.6 g