Copper Content of Foods
(231 - 240)
0.05 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
0.52 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.05 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
0.04 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.04 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
0.15 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
0.02 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.02 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
0.04 mg
(per 20 g edible portion)
Soybean, Tofu (tofu-yo)
0.44 mg
(per 200 g edible portion)
Soybean, Ganmodoki
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