Manganese Content of Fishes and Shellfishes
(71 - 80)
0.14 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
0.08 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.01 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.03 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.06 mg
(per 80 g edible portion)
Conger pike (raw)
0.05 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
0.06 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0.04 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0.03 mg
(per 50 g edible portion)
Ocellated octopus (raw)
0.03 mg
(per 45 g edible portion)
Squid, Processed product (surume)
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