Copper Content of Vegetables (221 - 230)

0.11 mg

(per 275 g edible portion)
Bamboo shoot (canned in water)
0.07 mg

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.03 mg

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.02 mg

(per 60 g edible portion)
Ta cai (leaves, boiled)
0.03 mg

(per 85 g edible portion)
Ginger (pickles)
0.02 mg

(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.02 mg

(per 60 g edible portion)
Shandong cai (leaves, raw)
-

(per 12 g edible portion)
Pickle (sour type)
-

(per 12 g edible portion)
Pickle (sweet type)
0.1 mg

(per 265 g edible portion)
Red cabbage (head, raw)

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