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

• Buckwheat flour (inner layer)
  
  0.49 mg
• Wheat flour (soft flour, first grade)
  
  0.5 mg
• Wheat flour (medium flour, first grade)
  
  0.5 mg
• Udon (dry form, raw)
  
  0.5 mg
• Pizza crust
  
  0.5 mg
• Precooked Chinese noodles (dried by frying)
  
  0.53 mg
• Bread crumbs (semi-dry form)
  
  0.53 mg
• Shiratamako
  
  0.55 mg
• Chinese style instant cup noodles (dried by frying)
  
  0.57 mg
• Wheat flour (hard flour, second grade)
  
  0.58 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.59 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  0.6 mg
• Wheat gluten (textured type)
  
  0.62 mg
• Bread crumbs (dry form)
  
  0.62 mg
• Precooked Chinese noodles (dried by hot air)
  
  0.66 mg
• Japanese style instant cup noodles (dried by frying)
  
  0.66 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.68 mg
• Okinawa noodles (wet form, raw)
  
  0.69 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  0.69 mg
• Rice-koji
  
  0.74 mg