Manganese Content of Foods
(311 - 320)
1.37 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.19 mg
(per 50 g edible portion)
Yaki-onigiri
0.74 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
0.06 mg
(per 16 g edible portion)
Mustard (paste)
0.13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.04 mg
(per 10 g edible portion)
European plum (dried)
0.89 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.02 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.05 mg
(per 13 g edible portion)
Puff pie
0.09 mg
(per 26 g edible portion)
Wheat flour cracker (kawara-senbei)
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