The amount of Foods that contain 0.22 mg of Copper (1961 - 1970)

• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 4.4
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 4.4
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 4.4
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 4.4
• 

  0.01 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 22
• 

  0.09 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 2.4
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 22
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 22
• 

  0.07 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 3.1
• 

  0.08 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 2.8