Vegetables Low in Copper (201st - 220th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.08 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.08 mg
• Tomato, Canned product (whole)
  
  0.08 mg
• Tomato, Canned product (juice cocktail)
  
  0.08 mg
• Eggplant Western type (fruit, raw)
  
  0.08 mg
• Hana-nira (scape and flower bud, raw)
  
  0.08 mg
• Kintoki (root with skin, boiled)
  
  0.08 mg
• Kintoki (root without skin, raw)
  
  0.08 mg
• Kintoki (root without skin, boiled)
  
  0.08 mg
• Nozawana (pickles, seasoned)
  
  0.08 mg
• Hinona (pickles, sweetened)
  
  0.08 mg
• Broccoli (inflorescence, raw)
  
  0.08 mg
• Mizukakena (salted pickles)
  
  0.08 mg
• Soybean sprout (boiled)
  
  0.08 mg
• Mung bean sprout (raw)
  
  0.08 mg
• Asatsuki (leaves, raw)
  
  0.09 mg
• Asatsuki (leaves, boiled)
  
  0.09 mg
• Sayaendo (immature pods, boiled)
  
  0.09 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.09 mg
• Winged bean (immature pods, raw)
  
  0.09 mg