Vegetables Low in Copper (121st - 140th) (per 100 g edible portion)

• Carrot, regular (root, frozen)
  
  0.05 mg
• Mini-kyarotto (root, raw)
  
  0.05 mg
• Nozawana (leaves, raw)
  
  0.05 mg
• Nozawana (salted pickles)
  
  0.05 mg
• Japanese butterbur (petiole, raw)
  
  0.05 mg
• Japanese butterbur (petiole, boiled)
  
  0.05 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Black gram sprout (boiled)
  
  0.05 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.05 mg
• East Indian lotus root (rhizome, boiled)
  
  0.05 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.06 mg
• Yama-udo (stem, raw)
  
  0.06 mg
• Osaka-shirona (leaves, raw)
  
  0.06 mg
• Osaka-shirona (salted pickles)
  
  0.06 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.06 mg
• Kyona (salted pickles)
  
  0.06 mg
• Komatsuna (leaves, raw)
  
  0.06 mg
• Shandong cai (salted pickles)
  
  0.06 mg