Manganese Content of Fishes and Shellfishes
(21 - 30)
0.08 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0.02 mg
(per 6 g edible portion)
Loach (raw)
0.04 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
0.13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.06 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0.05 mg
(per 50 g edible portion)
Hard clam (baked)
0.04 mg
(per 48 g edible portion)
Hard clam (boiled)
0.07 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.25 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (dried)
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