The amount of Vegetables that contain 0.6 mg of Copper (161 - 170)

• 

  0.33 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.8
• 

  0.09 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 6.7
• 

  0.16 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 3.8
• 

  0.16 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3.8
• 

  0.02 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 30
• 

  0.18 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 3.3
• 

  0.03 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 20
• 

  0.02 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 30
• 

  0.01 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 60
• 

  0.03 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 20