Vegetables and starchy roots: nutrition and satiety

41 foods in “Vegetables and starchy roots”, sorted by estimated satiety (highest first) and then by protein per calorie.
Food	Protein g/100 g	Fiber g/100 g	Calories kcal/100 g	Satiety
White mushrooms	3.1	1	22	5/5
Spinach	2.9	2.2	23	5/5
Cooked asparagus	2.4	2	22	5/5
Arugula	2.6	1.6	25	5/5
Cooked Swiss chard	1.9	2.1	20	5/5
Cooked nopales	1.4	2	15	5/5
Kale	2.9	4.1	35	5/5
Broccoli	2.8	2.6	34	5/5
Cauliflower	1.9	2	25	5/5
Romaine lettuce	1.2	2.1	17	5/5
Zucchini	1.2	1	17	5/5
Brussels sprouts	2.6	2.6	36	5/5
Green beans	1.8	2.7	31	5/5
Cooked artichoke	2.9	5.7	53	5/5
Cabbage	1.3	2.5	25	5/5
Celery	0.7	1.6	14	5/5
Tomato	0.9	1.2	18	5/5
Cucumber	0.7	0.5	15	5/5
Green bell pepper	0.9	1.7	20	5/5
Radishes	0.7	1.6	16	5/5
Eggplant	1	3	25	5/5
Cooked beets	1.7	2	44	5/5
Red bell pepper	1	2.1	26	5/5
Cooked pumpkin	0.7	1.1	20	5/5
Onion	1.1	1.7	40	5/5
Cooked leeks	0.8	1	31	5/5
Cooked chayote	0.6	2.8	24	5/5
Carrot	0.9	2.8	41	5/5
Jicama	0.7	4.9	38	5/5
Boiled sweet potato	1.4	2.5	76	5/5
Boiled potato	1.9	1.8	87	4/5
Yam (ñame)	1.5	3.9	116	4/5
Garlic	6.4	2.1	149	3/5
Boiled green plantain	1.1	2.6	121	3/5
Taro (malanga)	0.5	5.1	142	3/5
Baked ripe plantain	1.5	2.2	155	2/5
Cassava	1.4	1.8	160	2/5
Raw green plantain	1.3	2.2	152	2/5
Cassava (yuca)	1.4	1.9	191	1/5
Fried ripe plantain (maduros)	1.4	3.2	236	1/5
Fried green plantain (tostones)	1.5	3.5	309	1/5

Values per 100 g of the food as described. Source: USDA FoodData Central. Satiety: our own estimate from 1 to 5.