The amount of Fishes and Shellfishes that contain 4 mg of Manganese (21 - 30)

• 

  0.08 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 50
• 

  0.02 mg

  (per 6 g edible portion)

  Loach (raw)
  × 200
• 

  0.04 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 100
• 

  0.13 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 30.8
• 

  0.06 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 66.7
• 

  0.05 mg

  (per 50 g edible portion)

  Hard clam (baked)
  × 80
• 

  0.04 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 100
• 

  0.07 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 57.1
• 

  0.25 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 16
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 400