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

• Tomato puree
  
  0.19 mg
• Yeast (baker's yeast, compressed)
  
  0.19 mg
• Worcester sauce (semi-thick type)
  
  0.23 mg
• Worcester sauce (thick type)
  
  0.23 mg
• Wasabi (paste)
  
  0.23 mg
• Doubanjiang
  
  0.28 mg
• Hash roux
  
  0.32 mg
• Mustard (paste)
  
  0.36 mg
• Tomato paste
  
  0.38 mg
• Oyster sauce extract
  
  0.4 mg
• Yeast (baker's yeast, dried)
  
  0.4 mg
• Mustard (prepared mustard)
  
  0.41 mg
• Instant miso (paste type)
  
  0.47 mg
• Curry roux
  
  0.58 mg
• Mustard (grain mustard)
  
  0.62 mg
• Allspice (ground)
  
  0.72 mg
• Paprica (ground)
  
  1 mg
• Wasabi (powder, mixed with mustard powder)
  
  1.11 mg
• Garlic (garlic powder)
  
  1.17 mg
• Instant miso (powdered type)
  
  1.2 mg