Copper Content of Vegetables
(101 - 110)
0.02 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.34 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.28 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.34 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.08 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.17 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.12 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.07 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.08 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0.02 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
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