Vegetables Low in Copper (281st - 300th) (per 100 g edible portion)

• Ashitaba (stems and leaves, raw)
  
  0.16 mg
• Gyoja-ninniku (leaves, raw)
  
  0.16 mg
• Edible burdock (root, boiled)
  
  0.16 mg
• Field horsetail (fertile shoot, boiled)
  
  0.16 mg
• Shepherd's purse (leaves, raw)
  
  0.16 mg
• Parsley (leaves, raw)
  
  0.16 mg
• Lily bulb (bulb, raw)
  
  0.16 mg
• Green pea (frozen)
  
  0.17 mg
• Eggplant Pickle (koji-zuke)
  
  0.17 mg
• Garlic (bulb, raw)
  
  0.18 mg
• Green pea (raw)
  
  0.19 mg
• Green pea (boiled)
  
  0.19 mg
• Horseradish (rhizome, raw)
  
  0.19 mg
• Perilla (leaves, raw)
  
  0.2 mg
• Basil (leaves, raw)
  
  0.2 mg
• Fukinoto (inflorescence, boiled)
  
  0.2 mg
• Tossa jute (stems and leaves, boiled)
  
  0.2 mg
• Water convolvulus (stems and leaves, raw)
  
  0.2 mg
• Edible burdock (root, raw)
  
  0.21 mg
• Field horsetail (fertile shoot, raw)
  
  0.22 mg