Manganese Content of Foods
(531 - 540)
0.21 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.38 mg
(per 280 g edible portion)
Table beet (root, raw)
0.21 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.05 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.55 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.24 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.42 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.28 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.03 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.18 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
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