Vegetables High in Copper (181st - 200th) (per 100 g edible portion)
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Tomatoes Canned products (juice)
0.06 mg
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Cherry tomato (fruit, raw)
0.06 mg
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New Zealand spinach (stems and leaves, raw)
0.06 mg
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Qing gin cai (leaves, boiled)
0.06 mg
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Sugukina (leaves, raw)
0.06 mg
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Ginger (rhizome, raw)
0.06 mg
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Shandong cai (salted pickles)
0.06 mg
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Komatsuna (leaves, raw)
0.06 mg
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Kyona (salted pickles)
0.06 mg
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Turnip, Pickle (salted pickles, leaves)
0.06 mg
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Osaka-shirona (salted pickles)
0.06 mg
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Osaka-shirona (leaves, raw)
0.06 mg
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Yama-udo (stem, raw)
0.06 mg
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Kidney bean, Sayaingen (immature pods, boiled)
0.06 mg
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Kidney bean, Sayaingen (immature pods, raw)
0.06 mg
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East Indian lotus root (rhizome, boiled)
0.05 mg
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Red-tip leaf lettuce (leaves, raw)
0.05 mg
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Black gram sprout (boiled)
0.05 mg
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Myoga (spike, raw)
0.05 mg
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Kiri-mitsuba (leaves, boiled)
0.05 mg