The amount of Vegetables that contain 10 mg of Copper (181 - 190)

• 

  0.03 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 333
• 

  0.02 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 500
• 

  0.03 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 333
• 

  0.1 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 100
• 

  0.17 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 58.8
• 

  0.22 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 45.5
• 

  0.75 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 13.3
• 

  0.12 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 83.3
• 

  0.07 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 143
• 

  0.06 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 167