The amount of Vegetables that contain 0.6 mg of Copper (121 - 130)

• 

  0.25 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 2.4
• 

  0.09 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 6.7
• 

  0.31 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 1.9
• 

  0.13 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 4.6
• 

  0.03 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 20
• 

  0.2 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 3
• 

  0.17 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 3.5
• 

  0.12 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 5
• 

  0.03 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 20
• 

  0.15 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 4