Table 8.
The Copper Content (mg) in Daily Dietary Items per 100 g Edible Portion.
| Low copper food items (copper content <1 mg/100 g edible portion) | High copper food items (copper content =>1 mg/100 g edible portion) |
|---|---|
| Rice (whole, puff, flakes) (0.23–0.27) | Red gram (1.14) |
| Wheat (whole grain, flour, semolina, vermicelli and noodles) (0.17–0.48) | Soybean (1.29) |
| Maize and products (0.11–0.45) | Lotus stem, water chestnut (1.2–1.3) |
| Barley and millet (0.43–0.67) | All nuts (1.1–2.2) |
| All legumes except red gram (0.6–0.97) | Cumin, coriander, black pepper, and mace (1.1–1.6) |
| All vegetables (0.1–0.4) | Liver (6.0) |
| Mushroom (0.09) | Oyster (3.4) |
| All fruits (0.1–0.6) | Duck meat (1.0) |
| All spices (except cumin, coriander, black pepper and mace) (0.1–0.6) | Cocoa (3.8) |
| Fish, prawns, chicken, red meat (0.1–0.5) | |
| Egg (0.07) | |
| Milk and dairy products (0.03–0.1) | |
| Coffee, tea (0.2–0.5) | |
| Jaggery (0.03) |
Adapted from the Indian Food Composition Table, National Institute of Nutrition 2017.
The authors cannot verify the Cu content of the following food items: gram flour, barley, oats, protein energy powder, soy milk, soy products, sauces, cheese and table salt. Gram flour and barley are likely to contain higher Cu content from their original pulses as the process requires drying and roasting. Most protein energy powders are derived from soy sources. All soy products, sauces and cheese undergo fermentation and contain preservatives thereby increasing the Cu content.