Manganese Content of Foods
(561 - 570)
0.07 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.01 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.18 mg
(per 140 g edible portion)
Bunashimeji (boiled)
0.2 mg
(per 150 g edible portion)
Grape (fruit juices, straight fruit juice)
0.34 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.14 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.03 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.56 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.17 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.25 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
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