Copper Content of Vegetables
(151 - 160)
0.17 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.09 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.01 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.08 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.05 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.03 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.08 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.02 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.01 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.02 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
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