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116 Fish Highest in Copper, Cu

Ranked by a Common Serving Size
0.9mg Copper, Cu = 100% DV
  1. Canned Eastern Oysters
    12.1mg (1348% DV) in 1 can (12 oz), oysters and liquid
    Database: Standard Release (Common)(Source)
  2. Cooked Eastern Oysters (Wild)
    3.8mg (419% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  3. Cooked Wild Eastern Oysters
    2.4mg (266% DV) in 6 medium
    Database: Standard Release (Common)(Source)
  4. Cooked Pacific Oysters
    2.3mg (253% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  5. Fried Calamari
    1.8mg (200% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  6. Whelk (Cooked)
    1.8mg (195% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  7. Alaskan King Crab
    1.6mg (176% DV) in 1 leg
    Database: Standard Release (Common)(Source)
  8. Lobster (Cooked)
    1.3mg (146% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  9. Cooked Eastern Oysters (Farmed)
    1.2mg (135% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  10. Canned Blue Crab
    1.1mg (122% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Dungeness Crab (Raw)
    1.1mg (122% DV) in 1 crab
    Database: Standard Release (Common)(Source)
  12. Blue Crab
    1mg (107% DV) in 1 cup, flaked and pieces
    Database: Standard Release (Common)(Source)
  13. Cooked Cuttlefish
    0.8mg (94% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  14. Raw Pacific Oysters
    0.8mg (88% DV) in 1 medium
    Database: Standard Release (Common)(Source)
  15. Octopus (Cooked)
    0.6mg (70% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  16. Raw Eastern Oysters
    0.6mg (70% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  17. Cooked Dungeness Crab
    0.6mg (69% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  18. Cooked Clams
    0.6mg (65% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  19. Crayfish
    0.6mg (65% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  20. Baked Conch
    0.6mg (61% DV) in 1 cup, sliced
    Database: Standard Release (Common)(Source)
  21. Wild Atlantic Salmon (Cooked)
    0.5mg (61% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  22. Squid (Raw)
    0.5mg (59% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  23. Queen Crab (Cooked)
    0.5mg (59% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  24. Cooked Crayfish
    0.5mg (55% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  25. Queen Crab (Raw)
    0.5mg (54% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  26. Smoked Whitefish
    0.4mg (48% DV) in 1 cup, cooked
    Database: Standard Release (Common)(Source)
  27. Blue Crab Cakes
    0.4mg (41% DV) in 1 cake
    Database: Standard Release (Common)(Source)
  28. Cooked Spiny Lobster
    0.4mg (39% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  29. Canned Shrimp
    0.3mg (37% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Cooked Walleye Pike
    0.3mg (31% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  31. Canned Sardines
    0.3mg (31% DV) in 1 cup, drained
    Database: Standard Release (Common)(Source)
  32. Cooked Shrimp
    0.2mg (24% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  33. Wild Atlantic Salmon (Raw)
    0.2mg (24% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  34. Abalone (Cooked)
    0.2mg (22% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  35. Bluefin Tuna (Cooked)
    0.2mg (21% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  36. Anchovies (Raw)
    0.2mg (20% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  37. Atlantic Herring
    0.2mg (19% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  38. Atlantic Mackerel (Cooked)
    0.2mg (18% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  39. Cooked Smelt
    0.2mg (17% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  40. Cooked Coho Salmon (Farmed)
    0.2mg (17% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  41. Cooked Pacific Herring
    0.1mg (16% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  42. Cooked Sockeye Salmon
    0.1mg (14% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  43. Cooked Tilapia
    0.1mg (14% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  44. Cooked Blue Mussels
    0.1mg (14% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  45. Cooked Coho Salmon (Wild)
    0.1mg (13% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  46. Cooked Northern Pike
    0.1mg (12% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  47. Cooked Coho Salmon (Wild Moist Heat)
    0.1mg (12% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  48. Canned White Tuna (Oil Packed)
    0.1mg (12% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  49. Cooked Skipjack
    0.1mg (10% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  50. Cooked Grouper
    0.1mg (10% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  51. Raw Tilapia
    0.1mg (10% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  52. Cooked Yellowtail
    0.1mg (9% DV) in 1/2 fillet
    Database: Standard Release (Common)(Source)
  53. Cooked Mahimahi
    0.1mg (9% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  54. Cooked Trout
    0.1mg (9% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  55. Farmed Atlantic Salmon
    0.1mg (9% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  56. Atlantic Mackerel (Raw)
    0.1mg (9% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  57. Cooked Tilefish
    0.1mg (9% DV) in 1/2 fillet
    Database: Standard Release (Common)(Source)
  58. Cooked Snapper
    0.1mg (9% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  59. Cooked Whitefish
    0.1mg (9% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  60. Canned Clams
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  61. Skipjack Tuna (Raw)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  62. Fresh Water Bass (Raw)
    0.1mg (8% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  63. Bluefin Tuna (Raw)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  64. Cooked Yellowfin Tuna
    0.1mg (8% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  65. Canned Sockeye Salmon (With Bones)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  66. Canned Pink Salmon (With Skin And Bones)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  67. Cooked Pompano
    0.1mg (8% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  68. Canned Anchovies
    0.1mg (8% DV) in 5 anchovies
    Database: Standard Release (Common)(Source)
  69. Canned Pink Salmon
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  70. Cooked Atlantic Cod
    0.1mg (7% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  71. Smoked Salmon
    0.1mg (7% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  72. Cooked Orange Roughy
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  73. Canned Salmon
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  74. Whitefish (Raw)
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  75. Canned Sockeye Salmon
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  76. Cooked Catfish
    0.1mg (6% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  77. Pink Salmon (Raw)
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  78. Cooked Pollock
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  79. Canned Sockeye Salmon (With Skin And Bones)
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  80. Cooked Striped Bass
    0.1mg (6% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  81. Striped Bass (Raw)
    0mg (5% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  82. Cooked Eel
    0mg (5% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  83. Cooked Sturgeon
    0mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  84. Clams (Raw)
    0mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  85. Smoked Sturgeon
    0mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  86. Raw Coho Salmon
    0mg (5% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  87. Cooked Turbot
    0mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  88. Cooked Haddock
    0mg (4% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  89. Cooked Swordfish
    0mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  90. Cooked Rainbow Trout
    0mg (4% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  91. Yellowtail (Raw)
    0mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  92. Farmed Atlantic Salmon (Raw)
    0mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  93. Cooked Alaska Pollock
    0mg (4% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  94. Rainbow Trout (Raw)
    0mg (4% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  95. Fish Roe (Cooked)
    0mg (4% DV) in 1 oz
    Database: Standard Release (Common)(Source)
  96. Canned White Tuna (Water Packed)
    0mg (4% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  97. Canned Atlantic Cod
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  98. Cooked Lingcod
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  99. Pickled Herring
    0mg (3% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  100. Cooked Whiting
    0mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  101. Flat Fish (Flounder Or Sole)
    0mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  102. Raw Whiting
    0mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  103. Scallops
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  104. Cooked King Mackerel
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  105. Kippered Herring
    0mg (3% DV) in 1 fillet, small (2-3/8 inch x 1-3/8 inch x 1/4 inch)
    Database: Standard Release (Common)(Source)
  106. Imitation Crab Meat
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  107. Cooked Halibut
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  108. Cooked Sea Bass
    0mg (3% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  109. Cooked Sablefish
    0mg (3% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  110. Cooked Pacific Cod
    0mg (2% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  111. Cooked Cod
    0mg (2% DV) in 3 oz
    Database: Standard Release (Common)(Source)
  112. Fish Roe
    0mg (2% DV) in 1 tbsp
    Database: Standard Release (Common)(Source)
  113. Cooked Atlantic Perch
    0mg (1% DV) in 1 fillet
    Database: Standard Release (Common)(Source)
  114. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  115. Yellowfin Tuna (Raw)
    0mg (1% DV) in 1 oz, boneless
    Database: Standard Release (Common)(Source)
  116. Raw Scallops
    0mg (1% DV) in 1 unit 2 large or 5 small
    Database: Standard Release (Common)(Source)