The amount of Vegetables that contain 0.6 mg of Copper (461 - 470)

• 

  0.04 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 15
• 

  0.57 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 1.1
• 

  0.59 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1
• 

  0.03 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 20
• 

  0.01 mg

  (per 39 g edible portion)

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

  0.02 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 30
• 

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 30
• 

  0.12 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 5
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.6
• 

  0.21 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 2.9