Copper Content of Vegetables
(211 - 220)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.01 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.09 mg
(per 220 g edible portion)
Tomato (fruit, raw)
0.01 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
0.01 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.07 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.08 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
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