The amount of Foods that contain 2.5 mg of Manganese (1061 - 1070)

• 

  0.21 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 11.9
• 

  0.38 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 6.6
• 

  0.21 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 11.9
• 

  0.05 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 50
• 

  0.55 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 4.5
• 

  0.24 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 10.4
• 

  0.42 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 6
• 

  0.28 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 8.9
• 

  0.03 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 83.3
• 

  0.18 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 13.9