The amount of Foods that contain 0.9 mg of Copper (2141 - 2150)

• 

  0.03 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 30
• 

  0.01 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 90
• 

  0.02 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 45
• 

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 45
• 

  0.12 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 7.5
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 6.9
• 

  0.21 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 4.3
• 

  0.2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 4.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 22.5
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 30