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60 Beans and Lentils Highest in Copper

Ranked by a Common Serving Size
0.9mg Copper = 100% DV
  1. Firm Tofu
    1mg (106% DV) in 1 cup
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  2. Canned Baked Beans With Beef
    0.8mg (89% DV) in 1 cup
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  3. Boiled Soybeans (Edamame)
    0.7mg (78% DV) in 1 cup
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  4. Adzuki Beans
    0.7mg (76% DV) in 1 cup
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  5. Chickpeas (Garbanzo Beans) (Cooked)
    0.6mg (64% DV) in 1 cup
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  6. Canned Navy Beans
    0.5mg (61% DV) in 1 cup
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  7. Edamame
    0.5mg (59% DV) in 1 cup
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  8. Cooked Large White Beans
    0.5mg (57% DV) in 1 cup
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  9. California Red Kidney Beans
    0.5mg (57% DV) in 1 cup
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  10. Fava Beans (Raw)
    0.5mg (56% DV) in 1 cup
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  11. Fortified Chocolate Soy Milk
    0.5mg (56% DV) in 1 cup
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  12. Black Turtle Beans
    0.5mg (55% DV) in 1 cup
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  13. Lentils (Cooked)
    0.5mg (55% DV) in 1 cup
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  14. Tofu Prepared With Calcium
    0.5mg (53% DV) in 1 cup
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  15. Boiled Red Kidney Beans
    0.5mg (52% DV) in 1 cup
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  16. Cooked Catjang Beans
    0.5mg (51% DV) in 1 cup
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  17. Black-Eyed Peas (Cowpeas)
    0.5mg (51% DV) in 1 cup
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  18. Lima Beans
    0.4mg (49% DV) in 1 cup
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  19. Broad Beans (Fava)
    0.4mg (49% DV) in 1 cup
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  20. Great Northern Beans
    0.4mg (49% DV) in 1 cup
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  21. Canned Mature (White) Lima Beans
    0.4mg (48% DV) in 1 cup
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  22. Cooked Red Kidney Beans
    0.4mg (48% DV) in 1 cup
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  23. Canned Refried Beans
    0.4mg (46% DV) in 1 cup
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  24. Cranberry Beans (Roman Beans)
    0.4mg (45% DV) in 1 cup
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  25. Baked Beans
    0.4mg (45% DV) in 1 cup
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  26. Soy Milk
    0.4mg (44% DV) in 16oz glass
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  27. Boiled Lupin Beans
    0.4mg (43% DV) in 1 cup
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  28. Lupin Beans (Cooked)
    0.4mg (43% DV) in 1 cup
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  29. Kidney Beans
    0.4mg (42% DV) in 1 cup
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  30. Navy Beans
    0.4mg (42% DV) in 1 cup
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  31. Canned Red Kidney Beans
    0.4mg (42% DV) in 1 cup
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  32. Pinto Beans (Cooked)
    0.4mg (42% DV) in 1 cup
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  33. Canned Cranberry Beans
    0.4mg (41% DV) in 1 cup
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  34. Canned Baked Beans
    0.4mg (41% DV) in 1 cup
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  35. Black Beans
    0.4mg (40% DV) in 1 cup
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  36. Split Peas
    0.4mg (39% DV) in 1 cup
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  37. Canned Kidney Beans
    0.3mg (38% DV) in 1 cup
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  38. Raw Peanuts
    0.3mg (36% DV) in 1 oz
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  39. Mung Beans (Cooked)
    0.3mg (35% DV) in 1 cup
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  40. Vanilla Soy Milk
    0.3mg (35% DV) in 1 cup
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  41. Dry-roasted Soybeans
    0.3mg (34% DV) in 1oz
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  42. Canned Chili With Beans
    0.3mg (33% DV) in 1 cup
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  43. Firm Tofu (With Calcium and Magnesium)
    0.3mg (30% DV) in 1/2 cup
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  44. Cooked Small White Beans
    0.3mg (30% DV) in 1 cup
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  45. Mungo Beans (Cooked)
    0.3mg (28% DV) in 1 cup
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  46. Cooked Blackeyed Peas
    0.2mg (24% DV) in 1 cup
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  47. Cooked Green Soybeans
    0.2mg (23% DV) in 1 cup
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  48. Soft Tofu
    0.2mg (21% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
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  49. Peanut Butter (Chunk Style)
    0.2mg (21% DV) in 2 tbsp
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  50. Peanut Butter (Smooth)
    0.2mg (20% DV) in 2 tbsp
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  51. Veggie Burgers
    0.1mg (16% DV) in 1 pattie
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  52. Unsalted Peanut Butter (Smooth)
    0.1mg (15% DV) in 2 tbsp
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  53. Soy Protein Powder (Isolate)
    0.1mg (12% DV) in 1 tblsp
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  54. Hummus (Commercial)
    0.1mg (9% DV) in 1 tbsp
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  55. Cooked Broadbeans
    0.1mg (7% DV) in 100 grams
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  56. Falafel
    0mg (5% DV) in 1 patty (approx 2-1/4 Inch dia)
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  57. Stinky Tofu
    0mg (5% DV) in 1 block
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  58. Hummus (Homemade)
    0mg (4% DV) in 1 tablespoon
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  59. Tamari
    0mg (3% DV) in 1 tbsp
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  60. Soy Sauce
    0mg (1% DV) in 1 tbsp
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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