Foods Low in Manganese (1221st - 1240th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  0.35 mg
• Soybean sprout (boiled)
  
  0.35 mg
• Mangosteen (raw)
  
  0.35 mg
• Shiro-kikurage (dried)
  
  0.35 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.35 mg
• Wheat flour cracker (kawara-senbei)
  
  0.35 mg
• Puff pie
  
  0.35 mg
• Premixed flour (for hot cake)
  
  0.36 mg
• Chrysanthemum (petals, raw)
  
  0.36 mg
• Japanese butterbur (petiole, raw)
  
  0.36 mg
• European plum (dried)
  
  0.36 mg
• Mirinboshi (anchovy)
  
  0.36 mg
• Mustard (paste)
  
  0.36 mg
• Okinawa noodles (wet form, boiled)
  
  0.37 mg
• Yaki-onigiri
  
  0.37 mg
• Sago starch
  
  0.37 mg
• Japanese butterbur (petiole, boiled)
  
  0.37 mg
• Esharotto (bulb, raw)
  
  0.37 mg
• Japanese sand lance (niboshi)
  
  0.37 mg
• Japanese sculpin (boiled)
  
  0.37 mg