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

• Rhubarb (petiole, boiled)
  
  0.5 g
• Udo (stem, leached in water)
  
  0.6 g
• Turnip (root, without skin, raw)
  
  0.6 g
• Turnip (root, without skin, boiled)
  
  0.6 g
• Sugukina (root, raw)
  
  0.6 g
• Onion (bulb, leached in water)
  
  0.6 g
• Qing gin cai (leaves, raw)
  
  0.6 g
• Wax gourd (friut, boiled)
  
  0.6 g
• Tomato, Canned product (juice cocktail)
  
  0.6 g
• Carrot, regular (root with skin, raw)
  
  0.6 g
• Carrot, regular (root without skin, raw)
  
  0.6 g
• Carrot, regular (root without skin, boiled)
  
  0.6 g
• Carrot, regular (juice, canned)
  
  0.6 g
• Chayote (fruit, raw)
  
  0.6 g
• Chayote (salted pickles)
  
  0.6 g
• Head lettuce, crisp type (head, raw)
  
  0.6 g
• Turnip (root, with skin, raw)
  
  0.7 g
• Turnip (root, with skin, boiled)
  
  0.7 g
• Spaghetti squash (fruit, raw)
  
  0.7 g
• Malabar nightshade (stems and leaves, raw)
  
  0.7 g