Foods Low in Copper (441st - 460th) (per 100 g edible portion)

• Udo (stem, leached in water)
  
  0.04 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.04 mg
• Chrysanthemum (petals, raw)
  
  0.04 mg
• Chrysanthemum (petals, boiled)
  
  0.04 mg
• Red cabbage (head, raw)
  
  0.04 mg
• Pickle (sweet type)
  
  0.04 mg
• Pickle (sour type)
  
  0.04 mg
• Shandong cai (leaves, raw)
  
  0.04 mg
• Shandong cai (leaves, boiled)
  
  0.04 mg
• Ginger (pickles)
  
  0.04 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.04 mg
• Ta cai (leaves, boiled)
  
  0.04 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.04 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.04 mg
• Bamboo shoot (canned in water)
  
  0.04 mg
• Onion (bulb, leached in water)
  
  0.04 mg
• Red onion (bulb, raw)
  
  0.04 mg
• Sweet corn, Canned product (cream style)
  
  0.04 mg