Copper Content of Vegetables
(161 - 170)
0.15 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.07 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.01 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.01 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.1 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0.08 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.03 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.01 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.03 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.18 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
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