Copper Content of Vegetables
(231 - 240)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.08 mg
(per 190 g edible portion)
Udo (stem, leached in water)
0.02 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.08 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.04 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.03 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
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