Copper Content of Foods
(261 - 270)
0.42 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.14 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
0.13 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.11 mg
(per 60 g edible portion)
Yanagimatsutake (raw)
0.05 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.08 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.02 mg
(per 10 g edible portion)
Basil (leaves, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.04 mg
(per 20 g edible portion)
Adzuki bean, An, Bean paste (tsubushi-an)
0.32 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
<
1
…
27
…
139
>
