Vegetables Low in Copper (141st - 160th) (per 100 g edible portion)

• Ginger (rhizome, raw)
  
  0.06 mg
• Sugukina (leaves, raw)
  
  0.06 mg
• Qing gin cai (leaves, boiled)
  
  0.06 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.06 mg
• Cherry tomato (fruit, raw)
  
  0.06 mg
• Tomatoes Canned products (juice)
  
  0.06 mg
• Red chicory (leaves, raw)
  
  0.06 mg
• Eggplant (fruit, raw)
  
  0.06 mg
• Kuki-ninniku (scape, raw)
  
  0.06 mg
• Kuki-ninniku (scape, boiled)
  
  0.06 mg
• Red garlic (bulb and leaves, raw)
  
  0.06 mg
• Chinese cabbage (kim chee)
  
  0.06 mg
• Green sweet pepper (fruit, raw)
  
  0.06 mg
• Green sweet pepper (fruit, sauted)
  
  0.06 mg
• Hiroshimana (salted pickles)
  
  0.06 mg
• Swiss chard (leaves, raw)
  
  0.06 mg
• Swiss chard (leaves, boiled)
  
  0.06 mg
• Broccoli (inflorescence, boiled)
  
  0.06 mg
• Sponge gourd (immature fruit, raw)
  
  0.06 mg
• Mung bean sprout (boiled)
  
  0.06 mg