The amount of Vegetables that contain 0.6 mg of Copper (441 - 450)

• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 30
• 

  0.1 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 6
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 12
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 12
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 12
• 

  0.08 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 7.5
• 

  0.02 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 30
• 

  0.08 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 7.5
• 

  0.04 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 15
• 

  0.03 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 20