The amount of Foods that contain 0.4 mg of Copper (461 - 470)

• 

  0.05 mg

  (per 21 g edible portion)

  Adzuki bean, An, Bean paste (koshi-an)
  × 8
• 

  0.52 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 0.8
• 

  0.05 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 8
• 

  0.04 mg

  (per 18 g edible portion)

  Rice-koji miso (sweet type)
  × 10
• 

  0.04 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 10
• 

  0.15 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 2.7
• 

  0.02 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 20
• 

  0.02 mg

  (per 9 g edible portion)

  Ginkgo nut (boiled)
  × 20
• 

  0.04 mg

  (per 20 g edible portion)

  Soybean, Tofu (tofu-yo)
  × 10
• 

  0.44 mg

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 0.9