Manganese Content of Foods
(121 - 130)
0.15 mg
(per 15 g edible portion)
Pea (shio-mame)
0.26 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.31 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.02 mg
(per 2 g edible portion)
Paprica (ground)
0.04 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.5 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
1.21 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.24 mg
(per 25 g edible portion)
Kinzanji-miso
0.09 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
4.18 mg
(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
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