The amount of Foods that contain 0.4 mg of Copper (1941 - 1950)

• 

  0.03 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 13.3
• 

  0.11 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 3.6
• 

  0.17 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 2.4
• 

  0.08 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 5
• 

  0.06 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 6.7
• 

  0.06 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 6.7
• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 6.7
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 40
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 10
• 

  0.06 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 6.7