Vegetables High in Copper (241st - 260th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  0.04 mg
• Yellow sweet pepper (fruit, raw)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Bai cai (leaves, raw)
  
  0.04 mg
• Chinese cabbage (salted pickles)
  
  0.04 mg
• Ha-negi (leaves, raw)
  
  0.04 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.04 mg
• Carrot, regular (juice, canned)
  
  0.04 mg
• Carrot, regular (root without skin, boiled)
  
  0.04 mg
• Carrot, regular (root without skin, raw)
  
  0.04 mg
• Carrot, regular (root with skin, boiled)
  
  0.04 mg
• Carrot, regular (root with skin, raw)
  
  0.04 mg
• Ha-ninjin (leaves, raw)
  
  0.04 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.04 mg
• Tomato (fruit, raw)
  
  0.04 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.04 mg
• Sweet corn, Canned product (cream style)
  
  0.04 mg
• Red onion (bulb, raw)
  
  0.04 mg
• Onion (bulb, leached in water)
  
  0.04 mg
• Bamboo shoot (canned in water)
  
  0.04 mg