The amount of Foods that contain 0.9 mg of Copper (1781 - 1790)

• 

  0.02 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, pickles, seasoned)
  × 45
• 

  0.02 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 45
• 

  0.01 mg

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 90
• 

  0.1 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 9
• 

  0.08 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 11.3
• 

  0.03 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 30
• 

  0.01 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 90
• 

  0.03 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 30
• 

  0.18 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 5
• 

  0.12 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 7.5