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Nutrient Ranking Tool

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33 Grains and Pasta Highest in Copper, Cu

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