Copper Content of Vegetables
(171 - 180)
0.12 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.01 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.05 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.01 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.09 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.08 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.01 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.05 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.06 mg
(per 130 g edible portion)
Chicory (spears, raw)
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