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200 Vegetables Highest in Protein

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50g Protein = 100% DV
  1. Stirfried Soybean Sprouts
    13.1g (26% DV) in 100 grams
  2. Cooked Lima Beans
    11.6g (23% DV) in 1 cup
  3. Pea Sprouts
    10.6g (21% DV) in 1 cup
  4. Canned Lima Beans
    10.1g (20% DV) in 1 cup
  5. Succotash
    9.7g (19% DV) in 1 cup
  6. Soybean Sprouts
    9.2g (18% DV) in 1 cup
  7. Cooked Lentil Sprouts
    8.8g (18% DV) in 100 grams
  8. Cooked Green Peas
    8.6g (17% DV) in 1 cup
  9. Green Peas (Cooked)
    8.6g (17% DV) in 1 cup
  10. Cooked Soybean Sprouts
    8g (16% DV) in 1 cup
  11. Peas
    7.9g (16% DV) in 1 cup
  12. Kidney Bean Sprouts
    7.7g (15% DV) in 1 cup
  13. Canned Straw Mushrooms
    7g (14% DV) in 1 cup
  14. Lentil Sprouts
    6.9g (14% DV) in 1 cup
  15. Spirulina
    5.9g (12% DV) in 100 grams
  16. Cooked Tahitian Taro
    5.7g (11% DV) in 1 cup slices
  17. Cooked Podded Peas
    5.6g (11% DV) in 1 cup
  18. Cooked Spinach
    5.3g (11% DV) in 1 cup
  19. Cooked Snow Peas
    5.2g (10% DV) in 1 cup
  20. Cooked Artichokes (Globe Or French)
    5.2g (10% DV) in 1 cup
  21. Canned Asparagus
    5.2g (10% DV) in 1 cup
  22. Cooked Collards
    5.1g (10% DV) in 1 cup, chopped
  23. Arrowroot
    5.1g (10% DV) in 1 cup, sliced
  24. Cooked Hubbard Squash
    5.1g (10% DV) in 1 cup, cubes
  25. Mashed Sweet Potatoes
    5g (10% DV) in 1 cup
  26. Yellow Corn Sweet
    4.7g (9% DV) in 1 cup
  27. Hash Browns
    4.7g (9% DV) in 1 cup
  28. Fiddlehead Ferns
    4.6g (9% DV) in 100 grams
  29. Boiled Sweet Potatoes
    4.5g (9% DV) in 1 cup, mashed
  30. Baked Potatoes (With Skin)
    4.3g (9% DV) in 1 potato medium
  31. Asparagus (Cooked)
    4.3g (9% DV) in 1 cup
  32. Artichokes (Globe Or French)
    4.2g (8% DV) in 1 artichoke, medium
  33. Canned Tomato Puree
    4.1g (8% DV) in 1 cup
  34. Dried Spirulina Seaweed
    4g (8% DV) in 1 tablespoon
  35. Baked Red Potatoes
    4g (8% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  36. Brussels Sprouts (Cooked)
    4g (8% DV) in 1 cup
  37. Portobellos (Exposed To Sunlight Or Uv)
    4g (8% DV) in 1 cup sliced
  38. Bamboo Shoots
    3.9g (8% DV) in 1 cup (1/2 Inch slices)
  39. Sun-dried Hot Chile Peppers
    3.9g (8% DV) in 1 cup
  40. White Button Mushrooms (Stir-fried)
    3.9g (8% DV) in 1 cup sliced
  41. Broccoli (Cooked)
    3.7g (7% DV) in 1 cup chopped
  42. Cooked Beet Greens
    3.7g (7% DV) in 1 cup (1 Inch pieces)
  43. Palm Hearts (Canned)
    3.7g (7% DV) in 1 cup
  44. Cooked Mustard Greens
    3.6g (7% DV) in 1 cup, chopped
  45. Tahitian Taro
    3.5g (7% DV) in 1 cup slices
  46. Cooked White Button Mushrooms
    3.4g (7% DV) in 1 cup pieces
  47. Mustard Spinach
    3.3g (7% DV) in 1 cup, chopped
  48. Cooked Swiss Chard
    3.3g (7% DV) in 1 cup, chopped
  49. Cooked Broccoli Raab
    3.3g (7% DV) in 1 NLEA serving
  50. Jute Potherb (Molokhiya) (Cooked)
    3.2g (6% DV) in 1 cup
  51. Mung Bean Sprouts
    3.2g (6% DV) in 1 cup
  52. Cooked Mustard Spinach
    3.1g (6% DV) in 1 cup, chopped
  53. Baked Potato (No Skin)
    3.1g (6% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  54. Cooked Yellow Sweet Corn
    3g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  55. Cooked Okra
    3g (6% DV) in 1 cup slices
  56. Brussels Sprouts (Raw)
    3g (6% DV) in 1 cup
  57. Cooked Sweet White Corn
    3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  58. Cooked Kohlrabi
    3g (6% DV) in 1 cup slices
  59. Asparagus
    2.9g (6% DV) in 1 cup
  60. Canned Mushrooms
    2.9g (6% DV) in 1 cup
  61. Cooked Beets
    2.9g (6% DV) in 1 cup
  62. Cooked Onions
    2.9g (6% DV) in 1 cup
  63. Canned Tomato Paste
    2.9g (6% DV) in 1/4 cup
  64. Oyster Mushrooms
    2.8g (6% DV) in 1 cup sliced
  65. Cassava
    2.8g (6% DV) in 1 cup
  66. Cooked Green Cauliflower
    2.7g (5% DV) in 1/5 head
  67. Canned Pumpkin
    2.7g (5% DV) in 1 cup
  68. Pak-choi (Bok Choy) (Cooked)
    2.7g (5% DV) in 1 cup, shredded
  69. Baked Russet Potatoes
    2.6g (5% DV) in 100 grams
  70. Cooked Burdock Root
    2.6g (5% DV) in 1 cup (1 Inch pieces)
  71. Cooked Savoy Cabbage
    2.6g (5% DV) in 1 cup, shredded
  72. Broccoli
    2.6g (5% DV) in 1 cup chopped
  73. Cooked Garden Cress
    2.6g (5% DV) in 1 cup
  74. Boiled Potatoes
    2.5g (5% DV) in 1 potato (2-1/2 Inch dia, sphere)
  75. Cooked Hawaiin Mountain Yam
    2.5g (5% DV) in 1 cup, cubes
  76. Cooked Scallop Squash
    2.5g (5% DV) in 1 cup, mashed
  77. Cooked Kale
    2.5g (5% DV) in 1 cup, chopped
  78. Cooked Scotch Kale
    2.5g (5% DV) in 1 cup, chopped
  79. Cooked Green Snap Beans
    2.4g (5% DV) in 1 cup
  80. Cooked Yellow Snap Beans
    2.4g (5% DV) in 1 cup
  81. Sweet White Corn
    2.4g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  82. Celeriac
    2.3g (5% DV) in 1 cup
  83. Cooked New Zealand Spinach
    2.3g (5% DV) in 1 cup, chopped
  84. Hubbard Squash
    2.3g (5% DV) in 1 cup, cubes
  85. Dried Fungi Cloud Ears
    2.3g (5% DV) in 5 pieces
  86. Baked Acorn Squash
    2.3g (5% DV) in 1 cup, cubes
  87. Kohlrabi
    2.3g (5% DV) in 1 cup
  88. Cooked Sweet Potatoes
    2.3g (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  89. Cooked Cauliflower
    2.3g (5% DV) in 1 cup
  90. Cooked Tomatoes
    2.3g (5% DV) in 1 cup
  91. Cooked Red Cabbage
    2.3g (5% DV) in 1 cup
  92. Cooked Shiitake Mushrooms
    2.3g (5% DV) in 1 cup pieces
  93. Bamboo Shoots (Canned)
    2.3g (5% DV) in 1 cup (1/8 Inch slices)
  94. Beets (Raw)
    2.2g (4% DV) in 1 cup
  95. Cremini Mushrooms
    2.2g (4% DV) in 1 cup whole
  96. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    2.2g (4% DV) in 1 cup whole
  97. White Button Mushrooms
    2.2g (4% DV) in 1 cup, pieces or slices
  98. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    2.2g (4% DV) in 1 cup pieces or slices
  99. Lotus Root
    2.1g (4% DV) in 10 slices (2-1/2 Inch dia)
  100. Cooked Dandelion Greens
    2.1g (4% DV) in 1 cup, chopped
  101. Baked Potatoes
    2.1g (4% DV) in 100 grams
  102. Sweet Potatoes
    2.1g (4% DV) in 1 cup, cubes
  103. Morel Mushrooms
    2.1g (4% DV) in 1 cup
  104. Banana Peppers
    2.1g (4% DV) in 1 cup
  105. Cauliflower
    2.1g (4% DV) in 1 cup chopped (1/2 Inch pieces)
  106. Cooked Zucchini
    2.1g (4% DV) in 1 cup, sliced
  107. Cooked Swamp Cabbage
    2g (4% DV) in 1 cup, chopped
  108. Cooked Yam
    2g (4% DV) in 1 cup, cubes
  109. Dried Ancho Peppers
    2g (4% DV) in 1 pepper
  110. Cooked Green Beans (Previously Frozen)
    2g (4% DV) in 1 cup
  111. Cooked Nopales
    2g (4% DV) in 1 cup
  112. Onion Rings
    2g (4% DV) in 1 cup
  113. Stewed Tomatoes
    2g (4% DV) in 1 cup
  114. Yautia
    2g (4% DV) in 1 cup, sliced
  115. Pumpkin Leaves (Cooked)
    1.9g (4% DV) in 1 cup
  116. Okra
    1.9g (4% DV) in 1 cup
  117. Cooked Cabbage
    1.9g (4% DV) in 1 cup
  118. Green Cauliflower
    1.9g (4% DV) in 1 cup
  119. Scotch Kale
    1.9g (4% DV) in 1 cup, chopped
  120. Cooked Cookneck Summer Squash
    1.9g (4% DV) in 1 cup, sliced
  121. Sweet Yellow Peppers
    1.9g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  122. Cooked Butternut Squash
    1.8g (4% DV) in 1 cup, cubes
  123. Bamboo Shoots (Cooked)
    1.8g (4% DV) in 1 cup (1/2 Inch slices)
  124. Green Snap Beans (Raw)
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  125. Serrano Peppers
    1.8g (4% DV) in 1 cup, chopped
  126. Cooked Winter Squash
    1.8g (4% DV) in 1 cup, cubes
  127. Yellow Snap Beans
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  128. Pickled Beets
    1.8g (4% DV) in 1 cup slices
  129. Portabella Mushrooms
    1.8g (4% DV) in 1 cup diced
  130. Raw Portabellas (Exposed to Sunlight or UV)
    1.8g (4% DV) in 1 cup diced
  131. Vinespinach
    1.8g (4% DV) in 100 grams
  132. Parsley
    1.8g (4% DV) in 1 cup chopped
  133. Snow Peas
    1.8g (4% DV) in 1 cup, whole
  134. Cooked Pumpkin
    1.8g (4% DV) in 1 cup, mashed
  135. Onions
    1.8g (4% DV) in 1 cup, chopped
  136. Canned Mung Bean Sprouts
    1.8g (4% DV) in 1 cup
  137. French Fries
    1.7g (3% DV) in 10 strip
  138. Cooked Escarole
    1.7g (3% DV) in 1 cup
  139. Cooked Purslane
    1.7g (3% DV) in 1 cup
  140. Chrysanthemum Leaves
    1.7g (3% DV) in 1 cup, chopped
  141. Kimchi
    1.7g (3% DV) in 1 cup
  142. Cooked Acorn Squash
    1.6g (3% DV) in 1 cup, mashed
  143. Cooked Turnip Greens
    1.6g (3% DV) in 1 cup, chopped
  144. Cooked Chrysanthemum
    1.6g (3% DV) in 1 cup (1 Inch pieces)
  145. Cooked Summer Squash
    1.6g (3% DV) in 1 cup, sliced
  146. Mustard Greens
    1.6g (3% DV) in 1 cup, chopped
  147. Parsnips
    1.6g (3% DV) in 1 cup slices
  148. Cooked Rutabagas (Neeps, Swedes)
    1.6g (3% DV) in 1 cup, cubes
  149. Scallop Squash
    1.6g (3% DV) in 1 cup slices
  150. Taro
    1.6g (3% DV) in 1 cup, sliced
  151. Rutabagas (Neeps, Swedes)
    1.5g (3% DV) in 1 cup, cubes
  152. Laver Seaweed
    1.5g (3% DV) in 10 sheets
  153. Cooked Okra (Previously Frozen)
    1.5g (3% DV) in 1/2 cup slices
  154. Zucchini
    1.5g (3% DV) in 1 cup, chopped
  155. Cooked Celeriac
    1.5g (3% DV) in 1 cup pieces
  156. Dandelion Greens
    1.5g (3% DV) in 1 cup, chopped
  157. Green Tomatoes
    1.5g (3% DV) in 1 medium
  158. Cooked Pumpkin Flowers
    1.5g (3% DV) in 1 cup
  159. Swamp Cabbage
    1.5g (3% DV) in 1 cup, chopped
  160. Radish Sprouts
    1.4g (3% DV) in 1 cup
  161. Savoy Cabbage
    1.4g (3% DV) in 1 cup, shredded
  162. Butternut Squash
    1.4g (3% DV) in 1 cup, cubes
  163. Summer Squash
    1.4g (3% DV) in 1 cup, sliced
  164. Yellow Tomatoes
    1.4g (3% DV) in 1 cup, chopped
  165. Maitake Mushrooms
    1.4g (3% DV) in 1 cup diced
  166. Leeks
    1.3g (3% DV) in 1 cup
  167. Alfalfa Sprouts
    1.3g (3% DV) in 1 cup
  168. Tomatoes
    1.3g (3% DV) in 1 cup cherry tomatoes
  169. Cooked Malabar Spinach
    1.3g (3% DV) in 1 cup
  170. Garden Cress
    1.3g (3% DV) in 1 cup
  171. Sauerkraut
    1.3g (3% DV) in 1 cup
  172. Crookneck Summer Squash
    1.3g (3% DV) in 1 cup sliced
  173. Green Bell Peppers
    1.3g (3% DV) in 1 cup, chopped
  174. Red Cabbage
    1.3g (3% DV) in 1 cup, chopped
  175. Broccoli Raab (Rapini)
    1.3g (3% DV) in 1 cup chopped
  176. Cooked Celery
    1.2g (2% DV) in 1 cup, diced
  177. Cooked Green Bell Peppers
    1.2g (2% DV) in 1 cup, chopped or strips
  178. Cooked Red Bell Peppers
    1.2g (2% DV) in 1 cup, strips
  179. Pumpkin Leaves
    1.2g (2% DV) in 1 cup
  180. Citronella (Lemon Grass)
    1.2g (2% DV) in 1 cup
  181. Chinese Broccoli
    1.2g (2% DV) in 100 grams
  182. Cooked Napa Cabbage
    1.2g (2% DV) in 1 cup
  183. Cooked Carrots
    1.2g (2% DV) in 1 cup slices
  184. Sweet Onions
    1.2g (2% DV) in 1 NLEA serving
  185. Sweet Red Bell Peppers
    1.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  186. Turnips
    1.2g (2% DV) in 1 cup, cubes
  187. Cabbage
    1.1g (2% DV) in 1 cup, chopped
  188. Nopales
    1.1g (2% DV) in 1 cup, sliced
  189. Acorn Squash
    1.1g (2% DV) in 1 cup, cubes
  190. Cooked Turnips
    1.1g (2% DV) in 1 cup, cubes
  191. Winter Squash
    1.1g (2% DV) in 1 cup, cubes
  192. Collards
    1.1g (2% DV) in 1 cup, chopped
  193. Fennel
    1.1g (2% DV) in 1 cup, sliced
  194. Bok Choy
    1.1g (2% DV) in 1 cup, shredded
  195. Bitter Melon (Cooked)
    1g (2% DV) in 1 cup (1/2 Inch pieces)
  196. Cooked Parsnips
    1g (2% DV) in 1/2 cup slices
  197. Cooked Spaghetti Squash
    1g (2% DV) in 1 cup
  198. Cooked Leeks
    1g (2% DV) in 1 leek
  199. Cooked Chinese Broccoli
    1g (2% DV) in 1 cup
  200. Green Chili Peppers
    1g (2% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.