Copper Content of Foods
(301 - 310)
0.03 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.01 mg
(per 6 g edible portion)
Oyster sauce extract
0.03 mg
(per 20 g edible portion)
Rice cracker (age-senbei)
0.14 mg
(per 80 g edible portion)
Kintsuba
0.12 mg
(per 73 g edible portion)
Scallop (boiled)
0.36 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.17 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.02 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.01 mg
(per 5 g edible portion)
Arame (steamed and dried)
0.18 mg
(per 105 g edible portion)
Maitake (boiled)
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