Vegetables Low in Copper (61st - 80th) (per 100 g edible portion)

• Shandong cai (leaves, boiled)
  
  0.04 mg
• Ginger (pickles)
  
  0.04 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.04 mg
• Ta cai (leaves, boiled)
  
  0.04 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.04 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.04 mg
• Bamboo shoot (canned in water)
  
  0.04 mg
• Onion (bulb, leached in water)
  
  0.04 mg
• Red onion (bulb, raw)
  
  0.04 mg
• Sweet corn, Canned product (cream style)
  
  0.04 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.04 mg
• Tomato (fruit, raw)
  
  0.04 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.04 mg
• Ha-ninjin (leaves, raw)
  
  0.04 mg
• Carrot, regular (root with skin, raw)
  
  0.04 mg
• Carrot, regular (root with skin, boiled)
  
  0.04 mg
• Carrot, regular (root without skin, raw)
  
  0.04 mg
• Carrot, regular (root without skin, boiled)
  
  0.04 mg
• Carrot, regular (juice, canned)
  
  0.04 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.04 mg