Copper Content of Vegetables
(Initial K)
-
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.02 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.16 mg
(per 25 g edible portion)
Kanpyo (raw)
0.04 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.01 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.01 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.34 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.33 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.34 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.28 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
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