The amount of Vegetables that contain 0.4 mg of Copper (41 - 50)

• 

  0.02 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 20
• 

  0.41 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 1
• 

  0.05 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 8
• 

  0.08 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 5
• 

  0.02 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 20
• 

  0.31 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 1.3
• 

  0.02 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 20
• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 40
• 

  0.09 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 4.4
• 

  0.03 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 13.3