The amount of Vegetables that contain 0.6 mg of Copper (341 - 350)

• 

  0.09 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 6.7
• 

  0.08 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 7.5
• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 60
• 

  0.05 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 12
• 

  0.06 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 10
• 

  0.1 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 6
• 

  0.09 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 6.7
• 

  0.01 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 60
• 

  0.01 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 60
• 

  0.02 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 30