Copper Content of Vegetables
(241 - 250)
0.04 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.57 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.59 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.03 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0.01 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.02 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
-
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.12 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
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