Manganese Content of Foods
(261 - 270)
0.07 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.12 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.71 mg
(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
0.77 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
0.1 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0.25 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.01 mg
(per 3 g edible portion)
Mustard (prepared mustard)
0.1 mg
(per 25 g edible portion)
Milk chocolate
0.03 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.17 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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