The amount of Vegetables that contain 0.6 mg of Copper (201 - 210)

• 

  0.17 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3.5
• 

  0.12 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 5
• 

  0.07 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 8.6
• 

  0.08 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 7.5
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 30
• 

  0.02 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 30
• 

  0.01 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 60
• 

  0.01 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 60
• 

  0.02 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 30
• 

  0.02 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 30