Fishes and Shellfishes High in Manganese (101st - 120th) (per 100 g edible portion)

• Sakura shrimp (boiled)
  
  0.09 mg
• Japanese icefish (raw)
  
  0.09 mg
• Pacific saury (canned product, kabayaki)
  
  0.09 mg
• Dried shark fin
  
  0.09 mg
• Mackerel (canned productswith seasoning)
  
  0.09 mg
• Mackerel (canned products, miso-ni)
  
  0.09 mg
• Gizzard shad (amazu-zuke)
  
  0.09 mg
• Shirasuboshi (mild dried)
  
  0.09 mg
• Sea squirt (shiokara)
  
  0.08 mg
• Firefly squid (boiled)
  
  0.08 mg
• Pacific saury (canned product, with seasoning)
  
  0.08 mg
• Pink salmon (canned in brine)
  
  0.08 mg
• Japanese eel (viscera, raw)
  
  0.08 mg
• Japanese pilchard (baked)
  
  0.08 mg
• Squid, Processed product (saki-ika)
  
  0.07 mg
• Adductor muscle (canned in brine)
  
  0.07 mg
• Hen clam (raw)
  
  0.07 mg
• Conger pike (raw)
  
  0.07 mg
• Pacific herring (ovary, dried)
  
  0.07 mg
• Pacific saury (mirinboshi)
  
  0.07 mg