Vegetables Low in Protein (1st - 20th) (per 100 g edible portion)

• Ginger (pickles)
  
  0.2 g
• Ginger (pickles, sweetened)
  
  0.2 g
• Pickle (sweet type)
  
  0.3 g
• Japanese silverleaf (petiole, boiled)
  
  0.3 g
• Japanese butterbur (petiole, raw)
  
  0.3 g
• Japanese butterbur (petiole, boiled)
  
  0.3 g
• Water shield (young leaves, bottled in water)
  
  0.4 g
• Zuiki (fresh zuiki, boiled)
  
  0.4 g
• Daikon, Japanese radish (root with skin, boiled)
  
  0.4 g
• Daikon, Japanese radish (root without skin, raw)
  
  0.4 g
• Japanese silverleaf (petiole, raw)
  
  0.4 g
• Myoga-take (stems and leaves, raw)
  
  0.4 g
• Ha-shoga (rhizome, raw)
  
  0.5 g
• Zuiki (fresh zuiki, raw)
  
  0.5 g
• Zuiki (dried ziuki, boiled)
  
  0.5 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.5 g
• Daikon, Japanese radish (root without skin, boiled)
  
  0.5 g
• Wax gourd (fruit, raw)
  
  0.5 g
• Carrot, regular (root with skin, boiled)
  
  0.5 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.5 g