Copper Content of Vegetables
(31 - 40)
0.03 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.02 mg
(per 10 g edible portion)
Green pea (frozen)
0.2 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.04 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.01 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.02 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.34 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.06 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.03 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.01 mg
(per 10 g edible portion)
Mukago (raw)
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