Manganese Content of Foods
(21 - 30)
4.41 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.1 mg
(per 2 g edible portion)
Curry powder
2.41 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
6.9 mg
(per 150 g edible portion)
Gyokuro (infusion)
0.86 mg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
0.09 mg
(per 2 g edible portion)
Pepper (white, ground)
0.44 mg
(per 10 g edible portion)
Pumpkin seed (roasted and salted)
0.44 mg
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
0.6 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.39 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
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