Copper Content of Foods
(611 - 620)
-
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0.03 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.02 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.02 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
0.86 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
0.09 mg
(per 100 g edible portion)
Pizza crust
0.09 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
0.01 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
-
(per 5 g edible portion)
Hot pepper sauce
0.01 mg
(per 18 g edible portion)
Biscuit (soft)
<
1
…
62
…
139
>
