Copper Content of Vegetables
(191 - 200)
0.17 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0.22 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.75 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0.12 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.07 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.06 mg
(per 190 g edible portion)
Udo (stem, raw)
0.03 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.03 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.02 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.02 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
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