Nutrient Food Sources
Copper
The mineral copper is essential for many enzyme reactions in the body, including antioxidant functions and collagen production. Very high intakes of vitamin C, zinc and iron may limit absorption of copper.
| Food sources of Copper | Amount (mg/100g) |
| Almonds | 1 |
| Avocado | 0.2 |
| Blackeye beans | 0/8 |
| Blackstrap molasses | n/a |
| razil nuts | 1.8 |
| Calf’s liver | 23.86 |
| Cashews | 2 |
| Chickpeas | 0.9 |
| Crab | 1.8 |
| Ginger root | n/a |
| Kidney beans | 0.7 |
| Kiwifruit | 0.1 |
| Lentils | 0.6 |
| Miso | n/a |
| Mushrooms | 0.7 |
| Nutmeg | 0.1 |
| Olives | 0.2 |
| Peanuts | 1 |
| Pineapple | 0.1 |
| Pepper, black | 1.1 |
| Potato | 0.1 |
| Prawns/ shrimp | 0.2 |
| Raspberries | 0.1 |
| Sesame seeds | 1.5 |
| Soybeans | 1.5 |
| Spinach | 0.6 |
| Sunflower seeds | 2.3 |
| Thyme | 0.9 |
| Tofu | 0.6 |
| Venison | 0.4 |
| Walnuts | 1.3 |
| Whelks | 6.6 |
(n/a = figures not yet available)
Source: McCance and Widdowson’s The Composition of Foods (6th Edition)