Fishes and Shellfishes High in Manganese (21st - 40th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  0.94 mg
• Mussel (raw)
  
  0.86 mg
• Japanese anchovy (tazukuri)
  
  0.79 mg
• Opossum shrimp (tsukudani)
  
  0.63 mg
• Crucian carp (kanroni)
  
  0.62 mg
• Japanese sand lance (ameni)
  
  0.51 mg
• Japanese sand lance (raw)
  
  0.49 mg
• Japanese sand lance (tsukudani)
  
  0.45 mg
• Sea cucumber (konowata)
  
  0.44 mg
• Loach (boiled)
  
  0.43 mg
• Blue sprat (seasoned and dried)
  
  0.41 mg
• Ayu sweetfish (wild, baked)
  
  0.41 mg
• Oyster (cultured, raw)
  
  0.38 mg
• Apple snail (canned in brine)
  
  0.38 mg
• Loach (raw)
  
  0.38 mg
• Japanese sculpin (boiled)
  
  0.37 mg
• Japanese sand lance (niboshi)
  
  0.37 mg
• Mirinboshi (anchovy)
  
  0.36 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.35 mg
• Firefly squid (seasoned and smoked)
  
  0.34 mg