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200 Vegetables Highest in Protein

Ranked by a serving size.
50g Protein = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  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. Dried Agar Seaweed
    6.2g (12% DV) in 100 grams
  15. Spirulina
    5.9g (12% DV) in 100 grams
  16. Cooked Podded Peas
    5.6g (11% DV) in 1 cup
  17. Cooked Spinach
    5.3g (11% DV) in 1 cup
  18. Cooked Snow Peas
    5.2g (10% DV) in 1 cup
  19. Cooked Artichokes (Globe or French)
    5.2g (10% DV) in 1 cup
  20. Canned Asparagus
    5.2g (10% DV) in 1 cup
  21. Cooked Collards
    5.1g (10% DV) in 1 cup, chopped
  22. Arrowroot
    5.1g (10% DV) in 1 cup, sliced
  23. Cooked Hubbard Squash
    5.1g (10% DV) in 1 cup, cubes
  24. Mashed Sweet Potatoes
    5g (10% DV) in 1 cup
  25. Yellow Corn Sweet
    4.7g (9% DV) in 1 cup
  26. Hash Browns
    4.7g (9% DV) in 1 cup
  27. Fiddlehead Ferns
    4.6g (9% DV) in 100 grams
  28. Baked Potatoes (With Skin)
    4.3g (9% DV) in 1 potato medium
  29. Asparagus (Cooked)
    4.3g (9% DV) in 1 cup
  30. Artichokes (Globe or French)
    4.2g (8% DV) in 1 artichoke, medium
  31. Canned Tomato Puree
    4.1g (8% DV) in 1 cup
  32. Dried Spirulina Seaweed
    4g (8% DV) in 1 tablespoon
  33. Baked Red Potatoes
    4g (8% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  34. Brussels Sprouts (Cooked)
    4g (8% DV) in 1 cup
  35. Portabellas (Exposed to Sunlight or UV)
    4g (8% DV) in 1 cup sliced
  36. Bamboo Shoots
    3.9g (8% DV) in 1 cup (1/2 Inch slices)
  37. Sun-dried Hot Chile Peppers
    3.9g (8% DV) in 1 cup
  38. White Button Mushrooms (Stir-Fried)
    3.9g (8% DV) in 1 cup sliced
  39. Broccoli (Cooked)
    3.7g (7% DV) in 1 cup chopped
  40. Cooked Beet Greens
    3.7g (7% DV) in 1 cup (1 Inch pieces)
  41. Palm Hearts (Canned)
    3.7g (7% DV) in 1 cup
  42. Cooked Mustard Greens
    3.6g (7% DV) in 1 cup, chopped
  43. Cooked White Button Mushrooms
    3.4g (7% DV) in 1 cup pieces
  44. Mustard Spinach
    3.3g (7% DV) in 1 cup, chopped
  45. Cooked Swiss Chard
    3.3g (7% DV) in 1 cup, chopped
  46. Cooked Broccoli Raab
    3.3g (7% DV) in 1 NLEA serving
  47. Jute Potherb (Molokhiya) (Cooked)
    3.2g (6% DV) in 1 cup
  48. Cooked Mustard Spinach
    3.1g (6% DV) in 1 cup, chopped
  49. Baked Potato (No Skin)
    3.1g (6% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  50. Cooked Yellow Sweet Corn
    3g (6% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  51. Jerusalem-artichokes raw
    3g (6% DV) in 1 cup slices
  52. Cooked Okra
    3g (6% DV) in 1 cup slices
  53. Brussels Sprouts (Raw)
    3g (6% DV) in 1 cup
  54. Cooked Sweet White Corn
    3g (6% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  55. Cooked Kohlrabi
    3g (6% DV) in 1 cup slices
  56. Asparagus
    2.9g (6% DV) in 1 cup
  57. Canned Mushrooms
    2.9g (6% DV) in 1 cup
  58. Cooked Beets
    2.9g (6% DV) in 1 cup
  59. Cooked Onions
    2.9g (6% DV) in 1 cup
  60. Canned Tomato Paste
    2.9g (6% DV) in 1/4 cup
  61. Oyster Mushrooms
    2.8g (6% DV) in 1 cup sliced
  62. Cassava
    2.8g (6% DV) in 1 cup
  63. Cooked Green Cauliflower
    2.7g (5% DV) in 1/5 head
  64. Canned Pumpkin
    2.7g (5% DV) in 1 cup
  65. Pak-Choi (Bok Choy) (Cooked)
    2.7g (5% DV) in 1 cup, shredded
  66. Baked Russet Potatoes
    2.6g (5% DV) in 100 grams
  67. Cooked Burdock Root
    2.6g (5% DV) in 1 cup (1 Inch pieces)
  68. Cooked Savoy Cabbage
    2.6g (5% DV) in 1 cup, shredded
  69. Broccoli
    2.6g (5% DV) in 1 cup chopped
  70. Cooked Garden Cress
    2.6g (5% DV) in 1 cup
  71. Boiled Potatoes
    2.5g (5% DV) in 1 potato (2-1/2 Inch dia, sphere)
  72. Cooked Scallop Squash
    2.5g (5% DV) in 1 cup, mashed
  73. Cooked Kale
    2.5g (5% DV) in 1 cup, chopped
  74. Cooked Scotch Kale
    2.5g (5% DV) in 1 cup, chopped
  75. Cooked Green Snap Beans
    2.4g (5% DV) in 1 cup
  76. Cooked Yellow Snap Beans
    2.4g (5% DV) in 1 cup
  77. Sweet White Corn
    2.4g (5% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  78. Celeriac
    2.3g (5% DV) in 1 cup
  79. Cooked New Zealand Spinach
    2.3g (5% DV) in 1 cup, chopped
  80. Hubbard Squash
    2.3g (5% DV) in 1 cup, cubes
  81. Baked Acorn Squash
    2.3g (5% DV) in 1 cup, cubes
  82. Kohlrabi
    2.3g (5% DV) in 1 cup
  83. Yam
    2.3g (5% DV) in 1 cup, cubes
  84. Cooked Sweet Potatoes
    2.3g (5% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  85. Cooked Cauliflower
    2.3g (5% DV) in 1 cup
  86. Cooked Tomatoes
    2.3g (5% DV) in 1 cup
  87. Cooked Red Cabbage
    2.3g (5% DV) in 1 cup
  88. Cooked Shiitake Mushrooms
    2.3g (5% DV) in 1 cup pieces
  89. Bamboo Shoots (Canned)
    2.3g (5% DV) in 1 cup (1/8 Inch slices)
  90. Beets (Raw)
    2.2g (4% DV) in 1 cup
  91. Crimini Mushrooms
    2.2g (4% DV) in 1 cup whole
  92. Crimini Mushrooms (Exposed to Sunlight or UV)
    2.2g (4% DV) in 1 cup whole
  93. White Button Mushrooms
    2.2g (4% DV) in 1 cup, pieces or slices
  94. White Button Mushrooms (Exposed to Sunlight or UV)
    2.2g (4% DV) in 1 cup pieces or slices
  95. Lotus Root
    2.1g (4% DV) in 10 slices (2-1/2 Inch dia)
  96. Cooked Dandelion Greens
    2.1g (4% DV) in 1 cup, chopped
  97. Baked Potatoes
    2.1g (4% DV) in 100 grams
  98. Sweet Potatoes
    2.1g (4% DV) in 1 cup, cubes
  99. Morel Mushrooms
    2.1g (4% DV) in 1 cup
  100. Banana Peppers
    2.1g (4% DV) in 1 cup
  101. Cauliflower
    2.1g (4% DV) in 1 cup chopped (1/2 Inch pieces)
  102. Cooked Zucchini
    2.1g (4% DV) in 1 cup, sliced
  103. Cooked Swamp Cabbage
    2g (4% DV) in 1 cup, chopped
  104. Cooked Yam
    2g (4% DV) in 1 cup, cubes
  105. Dried Ancho Peppers
    2g (4% DV) in 1 pepper
  106. Cooked Nopales
    2g (4% DV) in 1 cup
  107. Onion Rings
    2g (4% DV) in 1 cup
  108. Stewed Tomatoes
    2g (4% DV) in 1 cup
  109. Yautia
    2g (4% DV) in 1 cup, sliced
  110. Pumpkin Leaves (Cooked)
    1.9g (4% DV) in 1 cup
  111. Okra
    1.9g (4% DV) in 1 cup
  112. Cooked Cabbage
    1.9g (4% DV) in 1 cup
  113. Green Cauliflower
    1.9g (4% DV) in 1 cup
  114. Scotch Kale
    1.9g (4% DV) in 1 cup, chopped
  115. Cooked Cookneck Summer Squash
    1.9g (4% DV) in 1 cup, sliced
  116. Sweet Yellow Peppers
    1.9g (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  117. Cooked Butternut Squash
    1.8g (4% DV) in 1 cup, cubes
  118. Bamboo Shoots (Cooked)
    1.8g (4% DV) in 1 cup (1/2 Inch slices)
  119. Green Snap Beans (Raw)
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  120. Serrano Peppers
    1.8g (4% DV) in 1 cup, chopped
  121. Cooked Winter Squash
    1.8g (4% DV) in 1 cup, cubes
  122. Yellow Snap Beans
    1.8g (4% DV) in 1 cup 1/2 Inch pieces
  123. Pickled Beets
    1.8g (4% DV) in 1 cup slices
  124. Portabella Mushrooms
    1.8g (4% DV) in 1 cup diced
  125. Portabellas (Exposed to Sun/UV)
    1.8g (4% DV) in 1 cup diced
  126. Vinespinach
    1.8g (4% DV) in 100 grams
  127. Parsley
    1.8g (4% DV) in 1 cup chopped
  128. Snow Peas
    1.8g (4% DV) in 1 cup, whole
  129. Cooked Pumpkin
    1.8g (4% DV) in 1 cup, mashed
  130. Onions
    1.8g (4% DV) in 1 cup, chopped
  131. French Fries
    1.7g (3% DV) in 10 strip
  132. Cooked Escarole
    1.7g (3% DV) in 1 cup
  133. Cooked Purslane
    1.7g (3% DV) in 1 cup
  134. Chrysanthemum Leaves
    1.7g (3% DV) in 1 cup, chopped
  135. Kimchi
    1.7g (3% DV) in 1 cup
  136. Cooked Acorn Squash
    1.6g (3% DV) in 1 cup, mashed
  137. Cooked Turnip Greens
    1.6g (3% DV) in 1 cup, chopped
  138. Cooked Chrysanthemum
    1.6g (3% DV) in 1 cup (1 Inch pieces)
  139. Cooked Summer Squash
    1.6g (3% DV) in 1 cup, sliced
  140. Mustard Greens
    1.6g (3% DV) in 1 cup, chopped
  141. Parsnips
    1.6g (3% DV) in 1 cup slices
  142. Cooked Rutabagas (Neeps, Swedes)
    1.6g (3% DV) in 1 cup, cubes
  143. Scallop Squash
    1.6g (3% DV) in 1 cup slices
  144. Taro
    1.6g (3% DV) in 1 cup, sliced
  145. Rutabagas (Neeps, Swedes)
    1.5g (3% DV) in 1 cup, cubes
  146. Laver Seaweed
    1.5g (3% DV) in 10 sheets
  147. Zucchini
    1.5g (3% DV) in 1 cup, chopped
  148. Cooked Celeriac
    1.5g (3% DV) in 1 cup pieces
  149. Dandelion Greens
    1.5g (3% DV) in 1 cup, chopped
  150. Green Tomatoes
    1.5g (3% DV) in 1 medium
  151. Cooked Pumpkin Flowers
    1.5g (3% DV) in 1 cup
  152. Swamp Cabbage
    1.5g (3% DV) in 1 cup, chopped
  153. Radish Sprouts
    1.4g (3% DV) in 1 cup
  154. Savoy Cabbage
    1.4g (3% DV) in 1 cup, shredded
  155. Butternut Squash
    1.4g (3% DV) in 1 cup, cubes
  156. Summer Squash
    1.4g (3% DV) in 1 cup, sliced
  157. Yellow Tomatoes
    1.4g (3% DV) in 1 cup, chopped
  158. Maitake Mushrooms
    1.4g (3% DV) in 1 cup diced
  159. Leeks
    1.3g (3% DV) in 1 cup
  160. Alfalfa Sprouts
    1.3g (3% DV) in 1 cup
  161. Tomatoes
    1.3g (3% DV) in 1 cup cherry tomatoes
  162. Cooked Malabar Spinach
    1.3g (3% DV) in 1 cup
  163. Garden Cress
    1.3g (3% DV) in 1 cup
  164. Sauerkraut
    1.3g (3% DV) in 1 cup
  165. Crookneck Summer Squash
    1.3g (3% DV) in 1 cup sliced
  166. Green Bell Peppers
    1.3g (3% DV) in 1 cup, chopped
  167. Red Cabbage
    1.3g (3% DV) in 1 cup, chopped
  168. Broccoli Raab (Rapini)
    1.3g (3% DV) in 1 cup chopped
  169. Cooked Celery
    1.2g (2% DV) in 1 cup, diced
  170. Cooked Green Bell Peppers
    1.2g (2% DV) in 1 cup, chopped or strips
  171. Cooked Red Bell Peppers
    1.2g (2% DV) in 1 cup, strips
  172. Pumpkin Leaves
    1.2g (2% DV) in 1 cup
  173. Citronella (Lemon Grass)
    1.2g (2% DV) in 1 cup
  174. Chinese Broccoli
    1.2g (2% DV) in 100 grams
  175. Cooked Napa Cabbage
    1.2g (2% DV) in 1 cup
  176. Cooked Carrots
    1.2g (2% DV) in 1 cup slices
  177. Sweet Onions
    1.2g (2% DV) in 1 NLEA serving
  178. Sweet Red Bell Peppers
    1.2g (2% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  179. Turnips
    1.2g (2% DV) in 1 cup, cubes
  180. Cabbage
    1.1g (2% DV) in 1 cup, chopped
  181. Nopales
    1.1g (2% DV) in 1 cup, sliced
  182. Acorn Squash
    1.1g (2% DV) in 1 cup, cubes
  183. Cooked Turnips
    1.1g (2% DV) in 1 cup, cubes
  184. Winter Squash
    1.1g (2% DV) in 1 cup, cubes
  185. Collards
    1.1g (2% DV) in 1 cup, chopped
  186. Fennel
    1.1g (2% DV) in 1 cup, sliced
  187. Bok Choy
    1.1g (2% DV) in 1 cup, shredded
  188. Bitter Melon (Cooked)
    1g (2% DV) in 1 cup (1/2 Inch pieces)
  189. Cooked Parsnips
    1g (2% DV) in 1/2 cup slices
  190. Cooked Spaghetti Squash
    1g (2% DV) in 1 cup
  191. Cooked Leeks
    1g (2% DV) in 1 leek
  192. Cooked Chinese Broccoli
    1g (2% DV) in 1 cup
  193. Green Chili Peppers
    1g (2% DV) in 1 cup
  194. Cooked Chayote
    1g (2% DV) in 1 cup (1 Inch pieces)
  195. Cooked Oriental Radishes
    1g (2% DV) in 1 cup, sliced
  196. Cooked Lotus Root
    0.9g (2% DV) in 1/2 cup
  197. Bitter Melon
    0.9g (2% DV) in 1 cup (1/2 Inch pieces)
  198. Poi
    0.9g (2% DV) in 1 cup
  199. Hot Green Chili Peppers
    0.9g (2% DV) in 1 pepper
  200. Purslane
    0.9g (2% DV) in 1 cup

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