The amount of Cereals that contain 2.5 mg of Manganese (21 - 30)

• 

  0.15 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 16.7
• 

  0.12 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 20.8
• 

  1.11 mg

  (per 100 g edible portion)

  Dried buckwheat noodle (dry form, raw)
  × 2.3
• 

  0.11 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 22.7
• 

  1.56 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 1.6
• 

  0.21 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 11.9
• 

  0.31 mg

  (per 30 g edible portion)

  Fu, Gluten products (steamed type)
  × 8.1
• 

  0.14 mg

  (per 15 g edible portion)

  Domyojiko
  × 17.9
• 

  0.9 mg

  (per 100 g edible portion)

  Barley, Noodle (dry form, raw)
  × 2.8
• 

  0.18 mg

  (per 20 g edible portion)

  Foxtail millet (milled grain, raw)
  × 13.9