The amount of Foods that contain 0.3 mg of Copper (521 - 530)

• 

  0.42 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 0.7
• 

  0.14 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 2.1
• 

  0.13 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 2.3
• 

  0.11 mg

  (per 60 g edible portion)

  Yanagimatsutake (raw)
  × 2.7
• 

  0.05 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 6
• 

  0.08 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 3.8
• 

  0.02 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 15
• 

  0.04 mg

  (per 20 g edible portion)

  Adzuki bean, An, Bean paste (tsubushi-an)
  × 7.5
• 

  0.32 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 0.9
• 

  0.43 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 0.7