The amount of Vegetables that contain 0.6 mg of Copper (101 - 110)

• 

  0.12 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 5
• 

  0.05 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 12
• 

  0.06 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 10
• 

  0.02 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 30
• 

  0.02 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 30
• 

  0.02 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 30
• 

  0.18 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 3.3
• 

  0.09 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 6.7
• 

  0.28 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.1
• 

  0.26 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 2.3