Copper Content of Vegetables
(181 - 190)
0.1 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.09 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.01 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.01 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.02 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.03 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.02 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
0.03 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
-
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.1 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
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