The amount of Vegetables that contain 0.9 mg of Copper (501 - 509)

• 

  0.22 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 4.1
• 

  0.09 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 10
• 

  0.01 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 90
• 

  0.01 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 90
• 

  0.34 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 2.6
• 

  0.29 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 3.1
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 30
• 

  0.18 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 5
• 

  0.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 7.5