Seasonings and Spices High in Manganese (21st - 40th) (per 100 g edible portion)

• Mustard (grain mustard)
  
  0.62 mg
• Curry roux
  
  0.58 mg
• Instant miso (paste type)
  
  0.47 mg
• Mustard (prepared mustard)
  
  0.41 mg
• Yeast (baker's yeast, dried)
  
  0.4 mg
• Oyster sauce extract
  
  0.4 mg
• Tomato paste
  
  0.38 mg
• Mustard (paste)
  
  0.36 mg
• Hash roux
  
  0.32 mg
• Doubanjiang
  
  0.28 mg
• Wasabi (paste)
  
  0.23 mg
• Worcester sauce (thick type)
  
  0.23 mg
• Worcester sauce (semi-thick type)
  
  0.23 mg
• Yeast (baker's yeast, compressed)
  
  0.19 mg
• Tomato puree
  
  0.19 mg
• Garlic (paste)
  
  0.16 mg
• Tomato chili sauce
  
  0.15 mg
• Consomme, cube
  
  0.1 mg
• Hot pepper sauce
  
  0.1 mg
• Seasoning mix, granule
  
  0.09 mg