The amount of Vegetables that contain 0.6 mg of Copper (401 - 410)

• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 10
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 60
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 15
• 

  0.06 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 10
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 12
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 12
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 12
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 12
• 

  0.01 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 60
• 

  0.09 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 6.7