Fishes and Shellfishes Low in Manganese (341st - 360th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  0.41 mg
• Blue sprat (seasoned and dried)
  
  0.41 mg
• Loach (boiled)
  
  0.43 mg
• Sea cucumber (konowata)
  
  0.44 mg
• Japanese sand lance (tsukudani)
  
  0.45 mg
• Japanese sand lance (raw)
  
  0.49 mg
• Japanese sand lance (ameni)
  
  0.51 mg
• Crucian carp (kanroni)
  
  0.62 mg
• Opossum shrimp (tsukudani)
  
  0.63 mg
• Japanese anchovy (tazukuri)
  
  0.79 mg
• Mussel (raw)
  
  0.86 mg
• Short-necked clam (tsukudani)
  
  0.94 mg
• Oyster (canned in oil, smoked)
  
  1.03 mg
• Hard clam (tsukudani)
  
  1.03 mg
• Mezashi (raw)
  
  1.04 mg
• Yellowfin goby (tsukudani)
  
  1.2 mg
• Short-necked clam, Canned product (with seasoning)
  
  1.23 mg
• Shrimp, Processed product (tsukudani)
  
  1.24 mg
• Mezashi (baked)
  
  1.26 mg
• Yellowfin goby (kanroni)
  
  1.27 mg