Copper Content of Foods
(381 - 390)
0.1 mg
(per 80 g edible portion)
Hatakeshimeji (raw)
0.02 mg
(per 20 g edible portion)
Lychee (raw)
0.03 mg
(per 18 g edible portion)
Olive (pickles, stuffed olives)
0.2 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.01 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.04 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.04 mg
(per 25 g edible portion)
Okara (modern product)
0.25 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
0.03 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0.25 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
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