The amount of Foods that contain 0.9 mg of Copper (1641 - 1650)

• 

  0.03 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 30
• 

  0.03 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 30
• 

  0.17 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 5.3
• 

  0.18 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 5
• 

  0.02 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 45
• 

  0.02 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 45
• 

  0.01 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 90
• 

  0.03 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 30
• 

  0.03 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 30
• 

  0.09 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 10