The amount of Foods that contain 0.9 mg of Copper (1981 - 1990)

• 

  0.11 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 8.2
• 

  0.07 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 12.9
• 

  0.03 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 30
• 

  0.02 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 45
• 

  0.03 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 30
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 45
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 45
• 

  0.1 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 9
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 18
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 18