Vegetables Low in Copper (181st - 200th) (per 100 g edible portion)

• Tomapi (fruit, raw)
  
  0.07 mg
• Hyacinth bean (immature pods, raw)
  
  0.07 mg
• Sponge gourd (immature fruit, boiled)
  
  0.07 mg
• Mizukakena (leaves, raw)
  
  0.07 mg
• Kiri-mitsuba (leaves, raw)
  
  0.07 mg
• Ne-mitsuba (leaves, raw)
  
  0.07 mg
• Ne-mitsuba (leaves, boiled)
  
  0.07 mg
• Brussels sprout (head, raw)
  
  0.07 mg
• Brussels sprout (head, boiled)
  
  0.07 mg
• Black gram sprout (raw)
  
  0.07 mg
• Scallion (pickles, sweetened)
  
  0.07 mg
• Rocket salad (leaves, raw)
  
  0.07 mg
• Snap pea (immature pods, raw)
  
  0.08 mg
• Turnip (leaves, boiled)
  
  0.08 mg
• Pumpkin, Japan (fruit, raw)
  
  0.08 mg
• Leaf mustard (leaves, raw)
  
  0.08 mg
• Kanpyo (boiled)
  
  0.08 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.08 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.08 mg
• Sugukina (pickles)
  
  0.08 mg