Copper Content of Vegetables
(141 - 150)
0.03 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0.03 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.17 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.18 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.02 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.02 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.01 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.03 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.03 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
0.09 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
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