Foods Low in Manganese (601st - 620th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  0.04 mg
• Olive (pickles, green olives)
  
  0.04 mg
• Kabosu (juice, fresh)
  
  0.04 mg
• Japanese pear (raw)
  
  0.04 mg
• European pear (raw)
  
  0.04 mg
• Natsumikan (juice sacs, raw)
  
  0.04 mg
• Papaya (ripe, raw)
  
  0.04 mg
• Hyuganatsu (juice sacs, raw)
  
  0.04 mg
• Melon (greenhouse culture, raw)
  
  0.04 mg
• Peach (raw)
  
  0.04 mg
• Apple (reconstituted fruit juice)
  
  0.04 mg
• Maitake (boiled)
  
  0.04 mg
• Common mushroom (raw)
  
  0.04 mg
• Common mushroom (canned in brine, solids)
  
  0.04 mg
• Tengusa (agar jelly)
  
  0.04 mg
• Wakame Stipe and center vein (blanched and salted,desalted)
  
  0.04 mg
• Japanese dace (raw)
  
  0.04 mg
• Japanese eel (cultured, raw)
  
  0.04 mg
• Japanese eel (shirayaki)
  
  0.04 mg
• Pale chub (raw)
  
  0.04 mg