The amount of Vegetables that contain 0.6 mg of Copper (301 - 310)

• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 20
• 

  0.08 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 7.5
• 

  0.02 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 30
• 

  0.01 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 60
• 

  0.02 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 30
• 

  0.15 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 4
• 

  0.07 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 8.6
• 

  0.01 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 60
• 

  0.01 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 60
• 

  0.1 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 6