Copper Content of Vegetables
(261 - 270)
0.25 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
-
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
0.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0.22 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.09 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
-
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
0.01 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.01 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
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