The amount of Vegetables that contain 10 mg of Copper (101 - 110)

• 

  0.17 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 58.8
• 

  0.12 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 83.3
• 

  0.07 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 143
• 

  0.08 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 125
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 500
• 

  0.02 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 500
• 

  0.01 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 1000
• 

  0.01 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 1000
• 

  0.02 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 500
• 

  0.02 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 500