Copper Content of Vegetables
(71 - 80)
0.15 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.01 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.01 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.02 mg
(per 18 g edible portion)
Zha cai (pickles)
0.03 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0.14 mg
(per 140 g edible portion)
Turnip (leaves, raw)
-
(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.08 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.15 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.01 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
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