The amount of Vegetables that contain 10 mg of Copper (141 - 150)

• 

  0.02 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 500
• 

  0.01 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 1000
• 

  0.03 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 333
• 

  0.03 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 333
• 

  0.09 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 111
• 

  0.17 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 58.8
• 

  0.09 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 111
• 

  0.01 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 1000
• 

  0.08 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 125
• 

  0.05 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 200