Cereals High in Manganese (61st - 80th) (per 100 g edible portion)

• Pizza crust
  
  0.5 mg
• Udon (dry form, raw)
  
  0.5 mg
• Wheat flour (medium flour, first grade)
  
  0.5 mg
• Wheat flour (soft flour, first grade)
  
  0.5 mg
• Buckwheat flour (inner layer)
  
  0.49 mg
• Foxtail millet (glutinous cake)
  
  0.48 mg
• Bread crumbs (wet form)
  
  0.47 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.46 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.45 mg
• Dried Chinese noodles (dry form, raw)
  
  0.45 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.44 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.44 mg
• Premixed flour (for tenpura)
  
  0.44 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.43 mg
• Kiritanpo
  
  0.4 mg
• Akumaki
  
  0.39 mg
• Udon (wet form, raw)
  
  0.39 mg
• French bread
  
  0.39 mg
• Bread type rolls
  
  0.39 mg
• Corn (corn meal)
  
  0.38 mg