Manganese Content of Foods
(131 - 140)
2.12 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.37 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.06 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
0.14 mg
(per 15 g edible portion)
Domyojiko
0.9 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
0.09 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.18 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.03 mg
(per 5 g edible portion)
Shiitake, Hoshi-shiitake (dried)
1.31 mg
(per 150 g edible portion)
Pineapple (fruit juices, straight fruit juice)
0.63 mg
(per 72 g edible portion)
Rye bread
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