Vegetables High in Copper (41st - 60th) (per 100 g edible portion)

• Parsley (leaves, raw)
  
  0.16 mg
• Shepherd's purse (leaves, raw)
  
  0.16 mg
• Field horsetail (fertile shoot, boiled)
  
  0.16 mg
• Edible burdock (root, boiled)
  
  0.16 mg
• Gyoja-ninniku (leaves, raw)
  
  0.16 mg
• Ashitaba (stems and leaves, raw)
  
  0.16 mg
• Wasabi (wasabi-zuke)
  
  0.15 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.15 mg
• Mukago (raw)
  
  0.15 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.15 mg
• Water dropwort (stems and leaves, raw)
  
  0.15 mg
• Green pea (canned in brine)
  
  0.15 mg
• Lily bulb (bulb, boiled)
  
  0.14 mg
• Kiriboshi-daikon
  
  0.14 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.14 mg
• Bracken (young shoots, raw)
  
  0.13 mg
• Yamagobo (miso-zuke)
  
  0.13 mg
• Eggplant Pickle (karashi-zuke)
  
  0.13 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.13 mg
• Bamboo shoot (shoots, boiled)
  
  0.13 mg