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200 Vegetables Highest in Protein

Ranked by a serving size.
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. Cooked Soybean Sprouts
    8g (16% DV) in 1 cup
  10. Peas
    7.9g (16% DV) in 1 cup
  11. Kidney Bean Sprouts
    7.7g (15% DV) in 1 cup
  12. Canned Straw Mushrooms
    7g (14% DV) in 1 cup
  13. Lentil Sprouts
    6.9g (14% DV) in 1 cup
  14. Spirulina
    5.9g (12% DV) in 100 grams
  15. Cooked Podded Peas
    5.6g (11% DV) in 1 cup
  16. Cooked Spinach
    5.3g (11% DV) in 1 cup
  17. Cooked Snow Peas
    5.2g (10% DV) in 1 cup
  18. Cooked Artichokes (globe Or French)
    5.2g (10% DV) in 1 cup
  19. Canned Asparagus
    5.2g (10% DV) in 1 cup
  20. Cooked Collards
    5.1g (10% DV) in 1 cup, chopped
  21. Arrowroot
    5.1g (10% DV) in 1 cup, sliced
  22. Cooked Hubbard Squash
    5.1g (10% DV) in 1 cup, cubes
  23. Mashed Sweet Potatoes
    5g (10% DV) in 1 cup
  24. Yellow Corn Sweet
    4.7g (9% DV) in 1 cup
  25. Hash Browns
    4.7g (9% DV) in 1 cup
  26. Fiddlehead Ferns
    4.6g (9% DV) in 100 grams
  27. Baked Potatoes (with Skin)
    4.3g (9% DV) in 1 potato medium
  28. Asparagus (cooked)
    4.3g (9% DV) in 1 cup
  29. Artichokes (globe Or French)
    4.2g (8% DV) in 1 artichoke, medium
  30. Canned Tomato Puree
    4.1g (8% DV) in 1 cup
  31. Dried Spirulina Seaweed
    4g (8% DV) in 1 tablespoon
  32. Baked Red Potatoes
    4g (8% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  33. Brussels Sprouts (cooked)
    4g (8% DV) in 1 cup
  34. Portabellas (exposed To Sunlight Or Uv)
    4g (8% DV) in 1 cup sliced
  35. Bamboo Shoots
    3.9g (8% DV) in 1 cup (1/2 Inch slices)
  36. Sun-dried Hot Chile Peppers
    3.9g (8% DV) in 1 cup
  37. White Button Mushrooms (stir-fried)
    3.9g (8% DV) in 1 cup sliced
  38. Broccoli (cooked)
    3.7g (7% DV) in 1 cup chopped
  39. Cooked Beet Greens
    3.7g (7% DV) in 1 cup (1 Inch pieces)
  40. Palm Hearts (canned)
    3.7g (7% DV) in 1 cup
  41. Cooked Mustard Greens
    3.6g (7% DV) in 1 cup, chopped
  42. Cooked White Button Mushrooms
    3.4g (7% DV) in 1 cup pieces
  43. Mustard Spinach
    3.3g (7% DV) in 1 cup, chopped
  44. Cooked Swiss Chard
    3.3g (7% DV) in 1 cup, chopped
  45. Cooked Broccoli Raab
    3.3g (7% DV) in 1 NLEA serving
  46. Jute Potherb (molokhiya) (cooked)
    3.2g (6% DV) in 1 cup
  47. Cooked Mustard Spinach
    3.1g (6% DV) in 1 cup, chopped
  48. Baked Potato (no Skin)
    3.1g (6% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  49. Cooked Yellow Sweet Corn
    3g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  50. Jerusalem-artichokes Raw
    3g (6% DV) in 1 cup slices
  51. Cooked Okra
    3g (6% DV) in 1 cup slices
  52. Brussels Sprouts (raw)
    3g (6% DV) in 1 cup
  53. Cooked Sweet White Corn
    3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  54. Cooked Kohlrabi
    3g (6% DV) in 1 cup slices
  55. Asparagus
    2.9g (6% DV) in 1 cup
  56. Canned Mushrooms
    2.9g (6% DV) in 1 cup
  57. Cooked Beets
    2.9g (6% DV) in 1 cup
  58. Cooked Onions
    2.9g (6% DV) in 1 cup
  59. Canned Tomato Paste
    2.9g (6% DV) in 1/4 cup
  60. Oyster Mushrooms
    2.8g (6% DV) in 1 cup sliced
  61. Cassava
    2.8g (6% DV) in 1 cup
  62. Cooked Green Cauliflower
    2.7g (5% DV) in 1/5 head
  63. Canned Pumpkin
    2.7g (5% DV) in 1 cup
  64. Pak-choi (bok Choy) (cooked)
    2.7g (5% DV) in 1 cup, shredded
  65. Baked Russet Potatoes
    2.6g (5% DV) in 100 grams
  66. Cooked Burdock Root
    2.6g (5% DV) in 1 cup (1 Inch pieces)
  67. Cooked Savoy Cabbage
    2.6g (5% DV) in 1 cup, shredded
  68. Broccoli
    2.6g (5% DV) in 1 cup chopped
  69. Cooked Garden Cress
    2.6g (5% DV) in 1 cup
  70. Boiled Potatoes
    2.5g (5% DV) in 1 potato (2-1/2 Inch dia, sphere)
  71. Cooked Scallop Squash
    2.5g (5% DV) in 1 cup, mashed
  72. Cooked Kale
    2.5g (5% DV) in 1 cup, chopped
  73. Cooked Scotch Kale
    2.5g (5% DV) in 1 cup, chopped
  74. Cooked Green Snap Beans
    2.4g (5% DV) in 1 cup
  75. Cooked Yellow Snap Beans
    2.4g (5% DV) in 1 cup
  76. Sweet White Corn
    2.4g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  77. Celeriac
    2.3g (5% DV) in 1 cup
  78. Cooked New Zealand Spinach
    2.3g (5% DV) in 1 cup, chopped
  79. Hubbard Squash
    2.3g (5% DV) in 1 cup, cubes
  80. Baked Acorn Squash
    2.3g (5% DV) in 1 cup, cubes
  81. Kohlrabi
    2.3g (5% DV) in 1 cup
  82. Cooked Sweet Potatoes
    2.3g (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  83. Cooked Cauliflower
    2.3g (5% DV) in 1 cup
  84. Cooked Tomatoes
    2.3g (5% DV) in 1 cup
  85. Cooked Red Cabbage
    2.3g (5% DV) in 1 cup
  86. Cooked Shiitake Mushrooms
    2.3g (5% DV) in 1 cup pieces
  87. Bamboo Shoots (canned)
    2.3g (5% DV) in 1 cup (1/8 Inch slices)
  88. Beets (raw)
    2.2g (4% DV) in 1 cup
  89. Crimini Mushrooms
    2.2g (4% DV) in 1 cup whole
  90. Crimini Mushrooms (exposed To Sunlight Or Uv)
    2.2g (4% DV) in 1 cup whole
  91. White Button Mushrooms
    2.2g (4% DV) in 1 cup, pieces or slices
  92. White Button Mushrooms (exposed To Sunlight Or Uv)
    2.2g (4% DV) in 1 cup pieces or slices
  93. Lotus Root
    2.1g (4% DV) in 10 slices (2-1/2 Inch dia)
  94. Cooked Dandelion Greens
    2.1g (4% DV) in 1 cup, chopped
  95. Baked Potatoes
    2.1g (4% DV) in 100 grams
  96. Sweet Potatoes
    2.1g (4% DV) in 1 cup, cubes
  97. Morel Mushrooms
    2.1g (4% DV) in 1 cup
  98. Banana Peppers
    2.1g (4% DV) in 1 cup
  99. Cauliflower
    2.1g (4% DV) in 1 cup chopped (1/2 Inch pieces)
  100. Cooked Zucchini
    2.1g (4% DV) in 1 cup, sliced
  101. Cooked Swamp Cabbage
    2g (4% DV) in 1 cup, chopped
  102. Cooked Yam
    2g (4% DV) in 1 cup, cubes
  103. Dried Ancho Peppers
    2g (4% DV) in 1 pepper
  104. Cooked Nopales
    2g (4% DV) in 1 cup
  105. Onion Rings
    2g (4% DV) in 1 cup
  106. Stewed Tomatoes
    2g (4% DV) in 1 cup
  107. Yautia
    2g (4% DV) in 1 cup, sliced
  108. Pumpkin Leaves (cooked)
    1.9g (4% DV) in 1 cup
  109. Okra
    1.9g (4% DV) in 1 cup
  110. Cooked Cabbage
    1.9g (4% DV) in 1 cup
  111. Green Cauliflower
    1.9g (4% DV) in 1 cup
  112. Scotch Kale
    1.9g (4% DV) in 1 cup, chopped
  113. Cooked Cookneck Summer Squash
    1.9g (4% DV) in 1 cup, sliced
  114. Sweet Yellow Peppers
    1.9g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  115. Cooked Butternut Squash
    1.8g (4% DV) in 1 cup, cubes
  116. Bamboo Shoots (cooked)
    1.8g (4% DV) in 1 cup (1/2 Inch slices)
  117. Green Snap Beans (raw)
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  118. Serrano Peppers
    1.8g (4% DV) in 1 cup, chopped
  119. Cooked Winter Squash
    1.8g (4% DV) in 1 cup, cubes
  120. Yellow Snap Beans
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  121. Pickled Beets
    1.8g (4% DV) in 1 cup slices
  122. Portabella Mushrooms
    1.8g (4% DV) in 1 cup diced
  123. Portabellas (exposed To Sun/uv)
    1.8g (4% DV) in 1 cup diced
  124. Vinespinach
    1.8g (4% DV) in 100 grams
  125. Parsley
    1.8g (4% DV) in 1 cup chopped
  126. Snow Peas
    1.8g (4% DV) in 1 cup, whole
  127. Cooked Pumpkin
    1.8g (4% DV) in 1 cup, mashed
  128. Onions
    1.8g (4% DV) in 1 cup, chopped
  129. French Fries
    1.7g (3% DV) in 10 strip
  130. Cooked Escarole
    1.7g (3% DV) in 1 cup
  131. Cooked Purslane
    1.7g (3% DV) in 1 cup
  132. Chrysanthemum Leaves
    1.7g (3% DV) in 1 cup, chopped
  133. Kimchi
    1.7g (3% DV) in 1 cup
  134. Cooked Acorn Squash
    1.6g (3% DV) in 1 cup, mashed
  135. Cooked Turnip Greens
    1.6g (3% DV) in 1 cup, chopped
  136. Cooked Chrysanthemum
    1.6g (3% DV) in 1 cup (1 Inch pieces)
  137. Cooked Summer Squash
    1.6g (3% DV) in 1 cup, sliced
  138. Mustard Greens
    1.6g (3% DV) in 1 cup, chopped
  139. Parsnips
    1.6g (3% DV) in 1 cup slices
  140. Cooked Rutabagas (neeps, Swedes)
    1.6g (3% DV) in 1 cup, cubes
  141. Scallop Squash
    1.6g (3% DV) in 1 cup slices
  142. Taro
    1.6g (3% DV) in 1 cup, sliced
  143. Rutabagas (neeps, Swedes)
    1.5g (3% DV) in 1 cup, cubes
  144. Laver Seaweed
    1.5g (3% DV) in 10 sheets
  145. Zucchini
    1.5g (3% DV) in 1 cup, chopped
  146. Cooked Celeriac
    1.5g (3% DV) in 1 cup pieces
  147. Dandelion Greens
    1.5g (3% DV) in 1 cup, chopped
  148. Green Tomatoes
    1.5g (3% DV) in 1 medium
  149. Cooked Pumpkin Flowers
    1.5g (3% DV) in 1 cup
  150. Swamp Cabbage
    1.5g (3% DV) in 1 cup, chopped
  151. Radish Sprouts
    1.4g (3% DV) in 1 cup
  152. Savoy Cabbage
    1.4g (3% DV) in 1 cup, shredded
  153. Butternut Squash
    1.4g (3% DV) in 1 cup, cubes
  154. Summer Squash
    1.4g (3% DV) in 1 cup, sliced
  155. Yellow Tomatoes
    1.4g (3% DV) in 1 cup, chopped
  156. Maitake Mushrooms
    1.4g (3% DV) in 1 cup diced
  157. Leeks
    1.3g (3% DV) in 1 cup
  158. Alfalfa Sprouts
    1.3g (3% DV) in 1 cup
  159. Tomatoes
    1.3g (3% DV) in 1 cup cherry tomatoes
  160. Cooked Malabar Spinach
    1.3g (3% DV) in 1 cup
  161. Garden Cress
    1.3g (3% DV) in 1 cup
  162. Sauerkraut
    1.3g (3% DV) in 1 cup
  163. Crookneck Summer Squash
    1.3g (3% DV) in 1 cup sliced
  164. Green Bell Peppers
    1.3g (3% DV) in 1 cup, chopped
  165. Red Cabbage
    1.3g (3% DV) in 1 cup, chopped
  166. Broccoli Raab (rapini)
    1.3g (3% DV) in 1 cup chopped
  167. Cooked Celery
    1.2g (2% DV) in 1 cup, diced
  168. Cooked Green Bell Peppers
    1.2g (2% DV) in 1 cup, chopped or strips
  169. Cooked Red Bell Peppers
    1.2g (2% DV) in 1 cup, strips
  170. Pumpkin Leaves
    1.2g (2% DV) in 1 cup
  171. Citronella (lemon Grass)
    1.2g (2% DV) in 1 cup
  172. Chinese Broccoli
    1.2g (2% DV) in 100 grams
  173. Cooked Napa Cabbage
    1.2g (2% DV) in 1 cup
  174. Cooked Carrots
    1.2g (2% DV) in 1 cup slices
  175. Sweet Onions
    1.2g (2% DV) in 1 NLEA serving
  176. Sweet Red Bell Peppers
    1.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  177. Turnips
    1.2g (2% DV) in 1 cup, cubes
  178. Cabbage
    1.1g (2% DV) in 1 cup, chopped
  179. Nopales
    1.1g (2% DV) in 1 cup, sliced
  180. Acorn Squash
    1.1g (2% DV) in 1 cup, cubes
  181. Cooked Turnips
    1.1g (2% DV) in 1 cup, cubes
  182. Winter Squash
    1.1g (2% DV) in 1 cup, cubes
  183. Collards
    1.1g (2% DV) in 1 cup, chopped
  184. Fennel
    1.1g (2% DV) in 1 cup, sliced
  185. Bok Choy
    1.1g (2% DV) in 1 cup, shredded
  186. Bitter Melon (cooked)
    1g (2% DV) in 1 cup (1/2 Inch pieces)
  187. Cooked Parsnips
    1g (2% DV) in 1/2 cup slices
  188. Cooked Spaghetti Squash
    1g (2% DV) in 1 cup
  189. Cooked Leeks
    1g (2% DV) in 1 leek
  190. Cooked Chinese Broccoli
    1g (2% DV) in 1 cup
  191. Green Chili Peppers
    1g (2% DV) in 1 cup
  192. Cooked Chayote
    1g (2% DV) in 1 cup (1 Inch pieces)
  193. Cooked Oriental Radishes
    1g (2% DV) in 1 cup, sliced
  194. Cooked Lotus Root
    0.9g (2% DV) in 1/2 cup
  195. Bitter Melon
    0.9g (2% DV) in 1 cup (1/2 Inch pieces)
  196. Poi
    0.9g (2% DV) in 1 cup
  197. Hot Green Chili Peppers
    0.9g (2% DV) in 1 pepper
  198. Purslane
    0.9g (2% DV) in 1 cup
  199. Dried Pasilla Peppers
    0.9g (2% DV) in 1 pepper
  200. Spinach
    0.9g (2% DV) in 1 cup

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