Copper Content of Vegetables
(81 - 90)
-
(per 5 g edible portion)
Water pepper sprout (raw)
0.24 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.23 mg
(per 280 g edible portion)
Table beet (root, raw)
0.33 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.09 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.16 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
0.16 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.02 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.18 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.03 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
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