Copper Content of Foods (1021 - 1030)

0.03 mg

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.02 mg

(per 60 g edible portion)
Ta cai (leaves, boiled)
0.03 mg

(per 85 g edible portion)
Ginger (pickles)
0.02 mg

(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.02 mg

(per 60 g edible portion)
Shandong cai (leaves, raw)
-

(per 12 g edible portion)
Pickle (sour type)
-

(per 12 g edible portion)
Pickle (sweet type)
0.1 mg

(per 265 g edible portion)
Red cabbage (head, raw)
-

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
-

(per 5 g edible portion)
Chrysanthemum (petals, raw)

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