Vegetables High in Copper (181st - 200th) (per 100 g edible portion)

• Tomatoes Canned products (juice)
  
  0.06 mg
• Cherry tomato (fruit, raw)
  
  0.06 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.06 mg
• Qing gin cai (leaves, boiled)
  
  0.06 mg
• Sugukina (leaves, raw)
  
  0.06 mg
• Ginger (rhizome, raw)
  
  0.06 mg
• Shandong cai (salted pickles)
  
  0.06 mg
• Komatsuna (leaves, raw)
  
  0.06 mg
• Kyona (salted pickles)
  
  0.06 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.06 mg
• Osaka-shirona (salted pickles)
  
  0.06 mg
• Osaka-shirona (leaves, raw)
  
  0.06 mg
• Yama-udo (stem, raw)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.06 mg
• East Indian lotus root (rhizome, boiled)
  
  0.05 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.05 mg
• Black gram sprout (boiled)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.05 mg