Copper Content of Vegetables
(21 - 30)
0.02 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.41 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.05 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.08 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.02 mg
(per 10 g edible portion)
Basil (leaves, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.31 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0.02 mg
(per 10 g edible portion)
Green pea (boiled)
0.01 mg
(per 5 g edible portion)
Green pea (raw)
0.09 mg
(per 55 g edible portion)
Garlic (bulb, raw)
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