Manganese Content of Fishes and Shellfishes
(41 - 50)
0.08 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0.03 mg
(per 20 g edible portion)
Antarctic krill (raw)
0.06 mg
(per 100 g edible portion)
Hard clam (raw)
0.03 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0.01 mg
(per 9 g edible portion)
Pond smelt (raw)
0.19 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
0.07 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.01 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.09 mg
(per 73 g edible portion)
Scallop (boiled)
0.12 mg
(per 100 g edible portion)
Scallop (raw)
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