Vegetables High in Copper (221st - 240th) (per 100 g edible portion)

• Zuiki (dried ziuki, boiled)
  
  0.05 mg
• Ha-shoga (rhizome, raw)
  
  0.05 mg
• Kale (leaves, raw)
  
  0.05 mg
• Watercress (stems and leaves, raw)
  
  0.05 mg
• Kyona (leaves, boiled)
  
  0.05 mg
• Cauliflower (inflorescence, raw)
  
  0.05 mg
• Spaghetti squash (fruit, raw)
  
  0.05 mg
• Pumpkin, Western (fruit, frozen)
  
  0.05 mg
• Osaka-shirona (leaves, boiled)
  
  0.05 mg
• Endive (leaves, raw)
  
  0.05 mg
• Udo (stem, raw)
  
  0.05 mg
• Artichoke (flower bud, boiled)
  
  0.05 mg
• Artichoke (flower bud, raw)
  
  0.05 mg
• Turfed stone leek (leaves, boiled)
  
  0.04 mg
• Turfed stone leek (leaves, raw)
  
  0.04 mg
• Head lettuce, butter type (leaves, raw)
  
  0.04 mg
• Head lettuce, crisp type (head, raw)
  
  0.04 mg
• Leek (bulb and leaves, boiled)
  
  0.04 mg
• Hiroshimana (leaves, raw)
  
  0.04 mg
• Hinona (root with tops, raw)
  
  0.04 mg