The amount of Vegetables that contain 0.6 mg of Copper (141 - 150)

• 

  0.01 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 60
• 

  0.01 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 60
• 

  0.02 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 30
• 

  0.03 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 20
• 

  0.14 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 4.3
• 

  0.08 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 7.5
• 

  0.15 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 4
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 60
• 

  0.24 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 2.5
• 

  0.23 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 2.6