Vegetables Low in Copper (1st - 20th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, boiled)
  
  0.01 mg
• Wax gourd (friut, boiled)
  
  0.01 mg
• Turnip (root, without skin, boiled)
  
  0.02 mg
• Cabbage (head, raw)
  
  0.02 mg
• Cabbage (head, boiled)
  
  0.02 mg
• Qin cai (stems and leaves, raw)
  
  0.02 mg
• Qin cai (stems and leaves, boiled)
  
  0.02 mg
• Kohlrabi (enlarged stems, raw)
  
  0.02 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.02 mg
• Water shield (young leaves, bottled in water)
  
  0.02 mg
• Zuiki (fresh zuiki, boiled)
  
  0.02 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.02 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.02 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.02 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.02 mg
• Bamboo shoot (shinachiku)
  
  0.02 mg
• Japanese silverleaf (petiole, raw)
  
  0.02 mg
• Japanese silverleaf (petiole, boiled)
  
  0.02 mg
• Wax gourd (fruit, raw)
  
  0.02 mg
• Radish (root, raw)
  
  0.02 mg