The amount of Potatoes and Starches that contain 0.4 mg of Copper (21 - 30)

• 

  0.01 mg

  (per 10 g edible portion)

  Jerusalem-artichoke (tuber, raw)
  × 40
• 

  0.12 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 3.3
• 

  0.1 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 4
• 

  0.03 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 13.3
• 

  0.08 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 5
• 

  0.86 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 0.5
• 

  0.11 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 3.6
• 

  0.86 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 0.5
• 

  0.05 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 8
• 

  0.07 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 5.7