Copper Content of Vegetables
(51 - 60)
0.03 mg
(per 30 g edible portion)
Okra (pods, raw)
0.12 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0.05 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.06 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.02 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.02 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.02 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.18 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.09 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.28 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
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