Vegetables Low in Copper (21st - 40th) (per 100 g edible portion)

• Manchurian wild rice (stem, raw)
  
  0.02 mg
• Ito-mitsuba (leaves, raw)
  
  0.02 mg
• Ito-mitsuba (leaves, boiled)
  
  0.02 mg
• Rhubarb (petiole, raw)
  
  0.02 mg
• Rhubarb (petiole, boiled)
  
  0.02 mg
• Turnip (root, with skin, raw)
  
  0.03 mg
• Turnip (root, with skin, boiled)
  
  0.03 mg
• Turnip (root, without skin, raw)
  
  0.03 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.03 mg
• Cauliflower (inflorescence, boiled)
  
  0.03 mg
• Green ball (head, raw)
  
  0.03 mg
• Ginger (pickles, sweetened)
  
  0.03 mg
• Oriental pickling melon (fruit, raw)
  
  0.03 mg
• Zuiki (fresh zuiki, raw)
  
  0.03 mg
• Sugukina (root, raw)
  
  0.03 mg
• Celery (petiole, raw)
  
  0.03 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.03 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.03 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.03 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.03 mg