The amount of Foods that contain 0.4 mg of Copper (2001 - 2010)

• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 8
• 

  0.08 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 5
• 

  0.01 mg

  (per 20 g edible portion)

  Honey
  × 40
• 

  0.05 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 8
• 

  0.06 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (well-milled rice)
  × 6.7
• 

  0.06 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (under-milled rice)
  × 6.7
• 

  0.08 mg

  (per 190 g edible portion)

  Udon (dry form, boiled)
  × 5
• 

  0.08 mg

  (per 200 g edible portion)

  Udon (wet form, boiled)
  × 5
• 

  0.03 mg

  (per 100 g edible portion)

  Brandy
  × 13.3
• 

  0.01 mg

  (per 25 g edible portion)

  Caramel
  × 40