Fishes and Shellfishes Low in Manganese (321st - 340th) (per 100 g edible portion)

• Common Japanese conger (steamed)
  
  0.22 mg
• Japanese pilchard, Canned product (in oil)
  
  0.22 mg
• Common shield-clam (raw)
  
  0.22 mg
• Sakura shrimp (dried)
  
  0.23 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0.25 mg
• Skipjack, Processed product (kakuni)
  
  0.26 mg
• Topshell (canned with seasoning)
  
  0.29 mg
• Hard clam (boiled)
  
  0.3 mg
• Hard clam (baked)
  
  0.3 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.31 mg
• Japanese sculpin (raw)
  
  0.31 mg
• Oyster (cultured, boiled)
  
  0.31 mg
• Firefly squid (seasoned and smoked)
  
  0.34 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.35 mg
• Mirinboshi (anchovy)
  
  0.36 mg
• Japanese sand lance (niboshi)
  
  0.37 mg
• Japanese sculpin (boiled)
  
  0.37 mg
• Loach (raw)
  
  0.38 mg
• Apple snail (canned in brine)
  
  0.38 mg
• Oyster (cultured, raw)
  
  0.38 mg