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Nutrient Ranking Tool

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33 Grains and Pasta Highest in Copper

Ranked by a Common Serving Size
0.9mg Copper = 100% DV
  1. Buckwheat (Uncooked)
    1.9mg (208% DV) in 1 cup
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  2. Uncooked Oats
    1mg (109% DV) in 1 cup
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  3. Cooked Teff
    0.6mg (63% DV) in 1 cup
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  4. Cooked Spelt
    0.4mg (46% DV) in 1 cup
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  5. Oat Bran
    0.4mg (42% DV) in 1 cup
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  6. Cooked Amaranth
    0.4mg (41% DV) in 1 cup
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  7. Kamut Cooked
    0.4mg (40% DV) in 1 cup
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  8. Quinoa Cooked
    0.4mg (39% DV) in 1 cup
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  9. Whole Grain Sorghum Flour
    0.3mg (34% DV) in 1 cup
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  10. Cooked Millet
    0.3mg (31% DV) in 1 cup
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  11. Whole Wheat Pasta
    0.3mg (29% DV) in 1 cup spaghetti not packed
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  12. Roasted Buckwheat Groats
    0.2mg (27% DV) in 1 cup
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  13. Uncooked Yellow Cornmeal
    0.2mg (26% DV) in 1 cup
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  14. Uncooked Whole-Grain Cornmeal
    0.2mg (26% DV) in 1 cup
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  15. Brown Rice
    0.2mg (24% DV) in 1 cup
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  16. Cooked Wild Rice
    0.2mg (22% DV) in 1 cup
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  17. Cooked Oatmeal
    0.2mg (19% DV) in 1 cup
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  18. Cooked Pearled Barley
    0.2mg (18% DV) in 1 cup
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  19. Cooked Brown Rice
    0.2mg (18% DV) in 1 cup
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  20. Egg Noodles (Cooked)
    0.2mg (17% DV) in 1 cup
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  21. Cooked Oat Bran
    0.1mg (16% DV) in 1 cup
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  22. Cooked Bulgur
    0.1mg (15% DV) in 1 cup
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  23. Spinach Egg Noodles (Cooked)
    0.1mg (14% DV) in 1 cup
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  24. Cooked Pasta (Unenriched)
    0.1mg (14% DV) in 1 cup spaghetti not packed
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  25. White Rice
    0.1mg (12% DV) in 1 cup
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  26. Gluten Free Corn Noodles (Cooked)
    0.1mg (10% DV) in 1 cup
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  27. Medium Grain White Rice
    0.1mg (8% DV) in 1 cup
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  28. Rice Noodles (Cooked)
    0.1mg (7% DV) in 1 cup
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  29. Cooked Couscous
    0.1mg (7% DV) in 1 cup, cooked
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  30. Rice Bran
    0.1mg (6% DV) in 1 tablespoon
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  31. Canned Hominy
    0.1mg (6% DV) in 1 cup
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  32. Cooked Japanese Somen
    0mg (5% DV) in 1 cup
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  33. Japanese Soba Noodles (Buckwheat)
    0mg (1% DV) in 1 cup
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