Copper Content of Foods
(441 - 450)
0.06 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.02 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.02 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.02 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.18 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.09 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.18 mg
(per 150 g edible portion)
Soy milk (reconstituted type)
0.18 mg
(per 150 g edible portion)
Soy milk (regular type)
0.12 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
0.08 mg
(per 68 g edible portion)
Kiritanpo
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