Fishes and Shellfishes Low in Manganese (241st - 260th) (per 100 g edible portion)

• Japanese pilchard (boiled)
  
  0.06 mg
• Chum salmon (ikura)
  
  0.06 mg
• Atlantic capelin (semi-dried, baked)
  
  0.06 mg
• Pacific herring (ovary, raw)
  
  0.06 mg
• Japanese abalone (raw)
  
  0.06 mg
• Blue crab (raw)
  
  0.06 mg
• King crab (canned in brine)
  
  0.06 mg
• Squid, Processed product (surume)
  
  0.06 mg
• Ocellated octopus (raw)
  
  0.06 mg
• Fish paste product (tsumire)
  
  0.06 mg
• Skipjack, Processed product (shiokara)
  
  0.07 mg
• Chum salmon (sujiko)
  
  0.07 mg
• Pacific saury (mirinboshi)
  
  0.07 mg
• Pacific herring (ovary, dried)
  
  0.07 mg
• Conger pike (raw)
  
  0.07 mg
• Hen clam (raw)
  
  0.07 mg
• Adductor muscle (canned in brine)
  
  0.07 mg
• Squid, Processed product (saki-ika)
  
  0.07 mg
• Japanese pilchard (baked)
  
  0.08 mg
• Japanese eel (viscera, raw)
  
  0.08 mg