The amount of Vegetables that contain 0.6 mg of Copper (321 - 330)

• 

  0.08 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 7.5
• 

  0.03 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 20
• 

  0.01 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 60
• 

  0.03 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 20
• 

  0.18 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 3.3
• 

  0.12 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 5
• 

  0.01 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 60
• 

  0.05 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 12
• 

  0.01 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 60
• 

  0.1 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 6