The amount of Foods that contain 0.9 mg of Copper (1821 - 1830)

• 

  0.09 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 10
• 

  0.01 mg

  (per 20 g edible portion)

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

  0.01 mg

  (per 10 g edible portion)

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

  0.02 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 45
• 

  0.03 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 30
• 

  0.02 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 45
• 

  0.03 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 30
• 

  0.1 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 9
• 

  0.17 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 5.3
• 

  0.22 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 4.1