Fishes and Shellfishes High in Manganese (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  6.19 mg
• Japanese scallop (cultured, raw)
  
  4.9 mg
• Crab, Processed product (ganzuke)
  
  4.43 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3.93 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3.03 mg
• Pond smelt (ameni)
  
  2.29 mg
• Pond snail (raw)
  
  2.1 mg
• Pond smelt (tsukudani)
  
  1.74 mg
• Japanese sculpin (tsukudani)
  
  1.64 mg
• Freshwater clam (raw)
  
  1.5 mg
• Ark shell (canned with seasoning)
  
  1.39 mg
• Short-necked clam, Canned product (in brine)
  
  1.37 mg
• Yellowfin goby (kanroni)
  
  1.27 mg
• Mezashi (baked)
  
  1.26 mg
• Shrimp, Processed product (tsukudani)
  
  1.24 mg
• Short-necked clam, Canned product (with seasoning)
  
  1.23 mg
• Yellowfin goby (tsukudani)
  
  1.2 mg
• Mezashi (raw)
  
  1.04 mg
• Hard clam (tsukudani)
  
  1.03 mg
• Oyster (canned in oil, smoked)
  
  1.03 mg