Manganese Content of Foods
(Initial A) (41 - 50)
0.13 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.12 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.11 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.37 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.41 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.22 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0.14 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.05 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.02 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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