Vegetables Low in Copper (41st - 60th) (per 100 g edible portion)

• Konegi (leaves, raw)
  
  0.03 mg
• Chinese cabbage (head, raw)
  
  0.03 mg
• Chinese cabbage (head, boiled)
  
  0.03 mg
• Chayote (fruit, raw)
  
  0.03 mg
• Red sweet pepper (fruit, raw)
  
  0.03 mg
• Red sweet pepper (fruit, sauted)
  
  0.03 mg
• Myoga-take (stems and leaves, raw)
  
  0.03 mg
• Leek (bulb and leaves, raw)
  
  0.03 mg
• Cos lettuce (leaves, raw)
  
  0.03 mg
• Wasabi (rhizome, raw)
  
  0.03 mg
• Udo (stem, leached in water)
  
  0.04 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.04 mg
• Chrysanthemum (petals, raw)
  
  0.04 mg
• Chrysanthemum (petals, boiled)
  
  0.04 mg
• Red cabbage (head, raw)
  
  0.04 mg
• Pickle (sweet type)
  
  0.04 mg
• Pickle (sour type)
  
  0.04 mg
• Shandong cai (leaves, raw)
  
  0.04 mg