Copper Content of Vegetables
(41 - 50)
0.04 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.02 mg
(per 12 g edible portion)
Green pea (canned in brine)
0.2 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.01 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.04 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.04 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.03 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.05 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.36 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.18 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
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