The amount of Vegetables that contain 0.4 mg of Copper (481 - 490)

• 

  0.2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 2
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 10
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 13.3
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 10
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 10
• 

  0.01 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 40
• 

  0.25 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 1.6
• 

  0.24 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 1.7
• 

  0.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 2
• 

  0.24 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.7