The amount of Foods that contain 0.9 mg of Copper (1661 - 1670)

• 

  0.17 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 5.3
• 

  0.09 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 10
• 

  0.01 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 90
• 

  0.08 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 11.3
• 

  0.05 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 18
• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 30
• 

  0.08 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 11.3
• 

  0.02 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 45
• 

  0.01 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 90
• 

  0.02 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 45