Copper Content of Vegetables
(251 - 260)
-
(per 15 g edible portion)
Ginger (pickles, sweetened)
0.21 mg
(per 805 g edible portion)
Green ball (head, raw)
0.2 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.04 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.01 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
-
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
-
(per 12 g edible portion)
Radish (root, raw)
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