The amount of Vegetables that contain 1.2 mg of Manganese (121 - 130)

• 

  0.02 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 60
• 

  0.2 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 6
• 

  0.03 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 40
• 

  0.04 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 30
• 

  0.67 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 1.8
• 

  0.07 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 17.1
• 

  0.12 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 10
• 

  0.1 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 12
• 

  0.25 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 4.8
• 

  0.7 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 1.7