Fishes and Shellfishes High in Manganese (161st - 180th) (per 100 g edible portion)

• Pale chub (raw)
  
  0.04 mg
• Japanese eel (shirayaki)
  
  0.04 mg
• Japanese eel (cultured, raw)
  
  0.04 mg
• Japanese dace (raw)
  
  0.04 mg
• Fish paste product (datemaki)
  
  0.03 mg
• Fish paste product (yaki-chikuwa)
  
  0.03 mg
• Fish paste product (mushi-kamaboko)
  
  0.03 mg
• Fish paste product (sumaki-kamaboko)
  
  0.03 mg
• Fish paste product (kobumaki-kamaboko)
  
  0.03 mg
• Sea cucumber (raw)
  
  0.03 mg
• Common octopus (raw)
  
  0.03 mg
• Squid, Processed product (shiokara)
  
  0.03 mg
• King crab (raw)
  
  0.03 mg
• Horsehair crab (raw)
  
  0.03 mg
• Tiger prawn (cultured, boiled)
  
  0.03 mg
• Pen shell (adductor muscle, raw)
  
  0.03 mg
• Turban shell (baked)
  
  0.03 mg
• Lamprey (raw)
  
  0.03 mg
• Atka mackerel (hirakiboshi)
  
  0.03 mg
• Barracouta (raw)
  
  0.03 mg