The amount of Vegetables that contain 0.6 mg of Copper (61 - 70)

• 

  0.02 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 30
• 

  0.2 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 3
• 

  0.04 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 15
• 

  0.01 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 60
• 

  0.02 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 30
• 

  0.34 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 1.8
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 10
• 

  0.03 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 20
• 

  0.01 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 60
• 

  0.04 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 15