The amount of Vegetables that contain 5 mg of Copper (31 - 40)

• 

  0.02 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 250
• 

  0.2 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 25
• 

  0.04 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 125
• 

  0.01 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 500
• 

  0.02 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 250
• 

  0.34 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 14.7
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 83.3
• 

  0.03 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 167
• 

  0.01 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 500
• 

  0.04 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 125