Copper Content of Foods
(1001 - 1010)
0.17 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.08 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.06 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.06 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.06 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.01 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.04 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.06 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
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