Top 20 Foods High in Copper
The copper derived from consuming food cooked copper cookware or from water flowing through our copper pipes is NOT BIOAVAILABLE.
Getting the right copper in is very important. KEEPING our copper bioavailable and bound is even MORE IMPORTANT, in fact, is CRITICAL to our enzyme function.
Beef liver 1 ounce: 4 milligrams (200 percent DV)
Dark chocolate 1 bar: 1.8 milligrams (89 percent DV)
Sunflower seeds 1 cup with hulls: 0.8 milligram (41 percent DV)
Cashews 1 ounce: 0.6 milligram (31 percent DV)
Chickpeas 1 cup: 0.6 milligram (29 percent DV)
Raisins 1 cup: 0.5 milligram (25 percent DV)
Lentils 1 cup: 0.5 milligram (25 percent DV)
Hazelnuts 1 once: 0.5 milligram (25 percent DV)
Dried apricots 1 cup: 0.4 milligram (22 percent DV)
Avocado 1 avocado: 0.4 milligram (18 percent DV)
Sesame seeds 1 tablespoon: 0.4 milligram (18 percent DV)
Quinoa 1 cup, cooked: 0.4 milligram (18 percent DV)
Turnip greens 1 cup, cooked: 0.4 milligram (18 percent DV)
Blackstrap molasses 2 teaspoons: 0.3 milligram (14 percent DV)
Shiitake mushrooms 1 ounce: 0.3 milligram (14 percent DV)
Almonds 1 ounce: 0.3 milligram (14 percent DV)
Asparagus 1 cup: 0.3 milligram (13 percent DV)
Kale 1 cup, raw: 0.2 milligram (10 percent DV)
Goat cheese 1 ounce, semi-soft: 0.2 milligram (8 percent DV)
Chia seeds 1 ounce (28 grams): 0.1 milligram (3 percent DV)
(https://draxe.com/foods-high-in-copper/)
*Note Dr. Axe does not have all his copper facts straight when it comes to what is bioavailable and what is not. See my notes above regarding copper pipes and copper cookware.