Vegetables High in Copper (161st - 180th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, boiled)
  
  0.07 mg
• Asparagus (canned in brine)
  
  0.07 mg
• Bracken (young shoots, boiled)
  
  0.06 mg
• Leaf lettuce (leaves, raw)
  
  0.06 mg
• Esharotto (bulb, raw)
  
  0.06 mg
• Scallion (bulb, raw)
  
  0.06 mg
• Mung bean sprout (boiled)
  
  0.06 mg
• Sponge gourd (immature fruit, raw)
  
  0.06 mg
• Broccoli (inflorescence, boiled)
  
  0.06 mg
• Swiss chard (leaves, boiled)
  
  0.06 mg
• Swiss chard (leaves, raw)
  
  0.06 mg
• Hiroshimana (salted pickles)
  
  0.06 mg
• Green sweet pepper (fruit, sauted)
  
  0.06 mg
• Green sweet pepper (fruit, raw)
  
  0.06 mg
• Chinese cabbage (kim chee)
  
  0.06 mg
• Red garlic (bulb and leaves, raw)
  
  0.06 mg
• Kuki-ninniku (scape, boiled)
  
  0.06 mg
• Kuki-ninniku (scape, raw)
  
  0.06 mg
• Eggplant (fruit, raw)
  
  0.06 mg
• Red chicory (leaves, raw)
  
  0.06 mg