The amount of Vegetables that contain 8 mg of Copper
(251 - 259)
0.22 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
36.4
0.09 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
×
88.9
0.01 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
800
0.01 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
×
800
0.34 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
23.5
0.29 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
27.6
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
×
267
0.18 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
44.4
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
66.7
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