The amount of Vegetables that contain 0.6 mg of Copper (421 - 430)

• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 60
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 60
• 

  0.07 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 8.6
• 

  0.08 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 7.5
• 

  0.11 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 5.5
• 

  0.07 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 8.6
• 

  0.03 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 20
• 

  0.02 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 30
• 

  0.03 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 20
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 30