The amount of Fishes and Shellfishes that contain 1.6 mg of Manganese (41 - 50)

• 

  0.08 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 20
• 

  0.02 mg

  (per 6 g edible portion)

  Loach (raw)
  × 80
• 

  0.04 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 40
• 

  0.13 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 12.3
• 

  0.06 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 26.7
• 

  0.05 mg

  (per 50 g edible portion)

  Hard clam (baked)
  × 32
• 

  0.04 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 40
• 

  0.07 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 22.9
• 

  0.25 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 6.4
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 160