Foods Low in Manganese (1601st - 1620th) (per 100 g edible portion)

• Ginger (paste)
  
  3.58 mg
• Swiss chard (leaves, raw)
  
  3.6 mg
• Purple laver (toasted)
  
  3.72 mg
• Wheat, Whole grain (imported, soft, raw)
  
  3.79 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  3.9 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3.93 mg
• Wheat flour (hard flour, whole)
  
  4.02 mg
• Wheat, Whole grain (imported, hard, raw)
  
  4.09 mg
• Pecan nut (oil-roasted and salted)
  
  4.37 mg
• Pumpkin seed (roasted and salted)
  
  4.39 mg
• Crab, Processed product (ganzuke)
  
  4.43 mg
• Pepper (white, ground)
  
  4.45 mg
• Soybean, Tofu (kori-dofu)
  
  4.5 mg
• Gyokuro (infusion)
  
  4.6 mg
• Ha-shoga (rhizome, raw)
  
  4.73 mg
• Curry powder
  
  4.84 mg
• Swiss chard (leaves, boiled)
  
  4.85 mg
• Japanese scallop (cultured, raw)
  
  4.9 mg
• Ginger (rhizome, raw)
  
  5.01 mg
• Hazel nut (oil-roasted and salted)
  
  5.24 mg