The amount of Vegetables that contain 0.6 mg of Copper (81 - 90)

• 

  0.02 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 30
• 

  0.2 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 3
• 

  0.01 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 60
• 

  0.04 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 15
• 

  0.04 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 15
• 

  0.03 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 20
• 

  0.05 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 12
• 

  0.36 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 1.7
• 

  0.18 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 3.3
• 

  0.03 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 20