Copper is an essential trace element for human body. It can enter the blood within 15 minutes after ingestion, and exists inside and outside red blood cells, which can help iron transporter and play an important catalytic role in the formation of heme. And in the process of food cooking, copper is not easy to be destroyed.
But if excessive, it will cause cirrhosis, diarrhea, vomiting, dyskinesia and sensory nerve disorder. Generally speaking, beef, sunflower seeds, cocoa, black pepper and sheep liver are all rich in copper.
Extended data:
Food source of copper
In human blood, copper is the "assistant" of iron. The absorption sites of copper are mainly stomach and upper part of small intestine. After copper is absorbed by the intestine, 80% of it combines into plasma ceruloplasmin. The role of copper in the formation of hemoglobin is generally considered to promote the absorption of iron (iron-containing food) in the intestine and release it from the storage of liver and reticuloendothelial system, so copper plays an important role in the formation of hemoglobin.
From the point of view of food commercialization, the influence of a small amount of copper on product quality is mainly in edible oil (oily food) and food containing unsaturated fat. Copper ion actually acts as a catalyst, causing food rancidity, discoloration and other reactions. Although these effects make products unpopular in appearance, they usually do not cause poisoning and reduce the nutritional value of food.
Rich sources of copper in food are Tricholoma, dried seaweed, black tea, scented tea, brick tea, hazelnut, sunflower seed, sesame paste, watermelon seed, green tea, walnut, black pepper, cocoa and liver.
Baidu encyclopedia-copper