Foods Low in Copper (1481st - 1500th) (per 100 g edible portion)

• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.2 mg
• Perilla (leaves, raw)
  
  0.2 mg
• Basil (leaves, raw)
  
  0.2 mg
• Fukinoto (inflorescence, boiled)
  
  0.2 mg
• Tossa jute (stems and leaves, boiled)
  
  0.2 mg
• Water convolvulus (stems and leaves, raw)
  
  0.2 mg
• Yanagimatsutake (raw)
  
  0.2 mg
• Japanese pilchard (shioiwashi)
  
  0.2 mg
• Japanese pilchard, Canned product (in oil)
  
  0.2 mg
• Skipjack, Processed product (namari-bushi)
  
  0.2 mg
• Hard clam (baked)
  
  0.2 mg
• Hard clam (tsukudani)
  
  0.2 mg
• Swine, Offal (tongue, raw)
  
  0.2 mg
• Hen's egg (yolk, raw)
  
  0.2 mg
• Wheat flour cracker (kawara-senbei)
  
  0.2 mg
• Potato chip (fabricated)
  
  0.2 mg
• Yeast (baker's yeast, dried)
  
  0.2 mg
• Buckwheat noodles (wet form, raw)
  
  0.21 mg
• Sorghum (milled grain, raw)
  
  0.21 mg
• Yatsugashira (corm, boiled)
  
  0.21 mg