Vegetables High in Copper (141st - 160th) (per 100 g edible portion)

• Ne-mitsuba (leaves, raw)
  
  0.07 mg
• Kiri-mitsuba (leaves, raw)
  
  0.07 mg
• Mizukakena (leaves, raw)
  
  0.07 mg
• Sponge gourd (immature fruit, boiled)
  
  0.07 mg
• Hyacinth bean (immature pods, raw)
  
  0.07 mg
• Tomapi (fruit, raw)
  
  0.07 mg
• Ki-nira (leaves, raw)
  
  0.07 mg
• Chinese chive (leaves, raw)
  
  0.07 mg
• Rape (stems and leaves, boiled)
  
  0.07 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.07 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.07 mg
• Qing gin cai (leaves, raw)
  
  0.07 mg
• Tsumamina (leaves, raw)
  
  0.07 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.07 mg
• Zucchini (fruit, raw)
  
  0.07 mg
• Komatsuna (leaves, boiled)
  
  0.07 mg
• Kyona (leaves, raw)
  
  0.07 mg
• Cucumber, Pickle (salted pickles)
  
  0.07 mg
• Pumpkin, Western (fruit, boiled)
  
  0.07 mg
• Pumpkin, Western (fruit, raw)
  
  0.07 mg