Manganese Content of Fishes and Shellfishes
(11 - 20)
0.09 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0.09 mg
(per 26 g edible portion)
Mussel (raw)
0.08 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.05 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
0.05 mg
(per 10 g edible portion)
Japanese sand lance (raw)
0.05 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.01 mg
(per 3 g edible portion)
Sea cucumber (konowata)
0.03 mg
(per 6 g edible portion)
Loach (boiled)
0.03 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.17 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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