The amount of Vegetables that contain 0.985 mg of Copper
(481 - 490)
0.2 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
4.9
0.04 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
×
24.6
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
32.8
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
×
24.6
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
×
24.6
0.01 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
×
98.5
0.25 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
3.9
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
4.1
0.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
4.9
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
4.1
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