The amount of Vegetables that contain 0.6 mg of Copper (181 - 190)

• 

  0.02 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 30
• 

  0.04 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 15
• 

  0.04 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 15
• 

  0.12 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 5
• 

  0.01 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 60
• 

  0.02 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 30
• 

  0.34 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.8
• 

  0.28 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 2.1
• 

  0.34 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.8
• 

  0.08 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 7.5