Copper Content of Vegetables
(271 - 275)
0.34 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.29 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.18 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
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