Vegetables Low in Copper (81st - 100th) (per 100 g edible portion)

• Ha-negi (leaves, raw)
  
  0.04 mg
• Chinese cabbage (salted pickles)
  
  0.04 mg
• Bai cai (leaves, raw)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Yellow sweet pepper (fruit, raw)
  
  0.04 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.04 mg
• Hinona (root with tops, raw)
  
  0.04 mg
• Hiroshimana (leaves, raw)
  
  0.04 mg
• Leek (bulb and leaves, boiled)
  
  0.04 mg
• Head lettuce, crisp type (head, raw)
  
  0.04 mg
• Head lettuce, butter type (leaves, raw)
  
  0.04 mg
• Turfed stone leek (leaves, raw)
  
  0.04 mg
• Turfed stone leek (leaves, boiled)
  
  0.04 mg
• Artichoke (flower bud, raw)
  
  0.05 mg
• Artichoke (flower bud, boiled)
  
  0.05 mg
• Udo (stem, raw)
  
  0.05 mg
• Endive (leaves, raw)
  
  0.05 mg
• Osaka-shirona (leaves, boiled)
  
  0.05 mg
• Pumpkin, Western (fruit, frozen)
  
  0.05 mg
• Spaghetti squash (fruit, raw)
  
  0.05 mg