The amount of Vegetables that contain 8 mg of Copper
(241 - 250)
0.2 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
40
0.04 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
×
200
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
267
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
×
200
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
×
200
0.01 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
×
800
0.25 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
32
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
33.3
0.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
40
0.24 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
33.3
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