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

• Tomato (fruit, raw)
  
  0.7 g
• Tomatoes Canned products (juice)
  
  0.7 g
• Mini-kyarotto (root, raw)
  
  0.7 g
• Scallion (pickles, sweetened)
  
  0.7 g
• Rhubarb (petiole, raw)
  
  0.7 g
• Udo (stem, raw)
  
  0.8 g
• Turnip, Pickle (salted pickles, root without skin)
  
  0.8 g
• Kanpyo (boiled)
  
  0.8 g
• Onion (bulb, boiled)
  
  0.8 g
• Carrot, regular (root, frozen)
  
  0.8 g
• Chinese cabbage (head, raw)
  
  0.8 g
• Radish (root, raw)
  
  0.8 g
• Yellow sweet pepper (fruit, raw)
  
  0.8 g
• Yellow sweet pepper (fruit, sauted)
  
  0.8 g
• Sponge gourd (immature fruit, raw)
  
  0.8 g
• Cabbage (head, boiled)
  
  0.9 g
• Ginger (rhizome, raw)
  
  0.9 g
• Oriental pickling melon (fruit, raw)
  
  0.9 g
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.9 g
• Taisai, Chinese mustard (leaves, raw)
  
  0.9 g