Manganese Content of Foods
(501 - 510)
0.24 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.03 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.22 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.25 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
1.12 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.1 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
0.26 mg
(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
0.01 mg
(per 5 g edible portion)
Garlic (paste)
0.24 mg
(per 150 g edible portion)
Sake (ginjo)
0.24 mg
(per 150 g edible portion)
Sake (josen)
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