Fishes and Shellfishes High in Manganese (41st - 60th) (per 100 g edible portion)

• Oyster (cultured, boiled)
  
  0.31 mg
• Japanese sculpin (raw)
  
  0.31 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.31 mg
• Hard clam (baked)
  
  0.3 mg
• Hard clam (boiled)
  
  0.3 mg
• Topshell (canned with seasoning)
  
  0.29 mg
• Skipjack, Processed product (kakuni)
  
  0.26 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0.25 mg
• Sakura shrimp (dried)
  
  0.23 mg
• Common shield-clam (raw)
  
  0.22 mg
• Japanese pilchard, Canned product (in oil)
  
  0.22 mg
• Common Japanese conger (steamed)
  
  0.22 mg
• Willow shiner (raw)
  
  0.21 mg
• Devil stinger (raw)
  
  0.21 mg
• Sakura shrimp (niboshi)
  
  0.2 mg
• Jackknife clam (raw)
  
  0.2 mg
• Pacific cod (denbu)
  
  0.2 mg
• Common Japanese conger (raw)
  
  0.2 mg
• Firefly squid (tsukudani)
  
  0.19 mg
• Shishamo smelt (semi-dried, baked)
  
  0.18 mg