Man must consume copper because the body does not produce it.
It is obtained from the food we eat and absorbed in the stomach
and duodenum. Let us look at the average copper contents in the
most important foods in our diets.
OIL
AND GREASES
MILK
butter
0,03
mother’s
0,05
semi-skimmed
0,04
cow’s
0,03
MEATS
powder
0,21
beef
in general
0,25
condensed
0,26
steak
0,53
VEGETABLES
bacon
0,12
chard
0,45
CEREALS
and BYPRODUCTS
chicory
0,21
oatmeal
0,41
garlic
0,26
barley
0,52
celery
0,14
corn
0,13
peas
0,57
grain
wheat
0,60
eggplant
0,08
flour
0,36
sweet
potatoe
0,44
FRUITS
onion
0,07
fresh
peach
0,10
cabbage
0,06
dried
peaches or apricots rejones
0,62
caulifower
0,12
plum
0,12
asparagus
0,13
fresh
fig
0,17
spinach
0,16
dried
fig
0,59
chickpeas
0,68
lemon
0,16
lettuce
0,06
tangerine
0,07
lentils
1,31
apple
0,09
tumip
0,10
orange
0,06
potatoe
0,21
banana
0,19
cucumber
0,05
pear
0,12
radish
0,06
watermelon
0,07
beet
0,16
grapes
0,07
tomatoe
0,05
EGG
carrot
0,14
white
and yellow
0,03
OTHERS
yellow
0,57
toasted
peanuts
0,84
chocolate
1,21
The
values are expressed in mg per 100 grams of food
