Manganese Content of Foods
(Initial K) (31 - 40)
0.08 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.07 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.07 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.27 mg
(per 68 g edible portion)
Kiritanpo
0.08 mg
(per 90 g edible portion)
Kiwifruit (raw)
0.02 mg
(per 5 g edible portion)
Kizami-konbu
0.09 mg
(per 27 g edible portion)
Kogomi (spears, raw)
0.25 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.18 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.01 mg
(per 100 g edible portion)
Kombu extract
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