Vegetables High in Copper (201st - 220th) (per 100 g edible portion)

• Japanese butterbur (petiole, boiled)
  
  0.05 mg
• Japanese butterbur (petiole, raw)
  
  0.05 mg
• Nozawana (salted pickles)
  
  0.05 mg
• Nozawana (leaves, raw)
  
  0.05 mg
• Mini-kyarotto (root, raw)
  
  0.05 mg
• Carrot, regular (root, frozen)
  
  0.05 mg
• Bitter gourd (fruit, sauted)
  
  0.05 mg
• Bitter gourd (fruit, raw)
  
  0.05 mg
• Eggplant (fruit, boiled)
  
  0.05 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.05 mg
• Sweet corn (immature kernels, frozen)
  
  0.05 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.05 mg
• Chicory (spears, raw)
  
  0.05 mg
• Onion (bulb, boiled)
  
  0.05 mg
• Onion (bulb, raw)
  
  0.05 mg
• Taisai, Chinese mustard (salted pickles)
  
  0.05 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0.05 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.05 mg
• Ha-daikon (leaves, raw)
  
  0.05 mg
• Ta cai (leaves, raw)
  
  0.05 mg