The amount of Foods that contain 0.4 mg of Copper (1841 - 1850)

• 

  0.75 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.5
• 

  0.12 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 3.3
• 

  0.07 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 5.7
• 

  0.06 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 6.7
• 

  0.03 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 13.3
• 

  0.03 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 13.3
• 

  0.16 mg

  (per 320 g edible portion)

  Akumaki
  × 2.5
• 

  0.08 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (half-milled rice)
  × 5
• 

  0.08 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (brown rice)
  × 5
• 

  0.05 mg

  (per 100 g edible portion)

  Dried Okinawa noodle (dry form, boiled)
  × 8