The amount of Vegetables that contain 1.2 mg of Manganese (161 - 170)

• 

  0.21 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 5.7
• 

  0.07 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 17.1
• 

  0.16 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 7.5
• 

  1.37 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 0.9
• 

  0.89 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 1.3
• 

  0.02 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 60
• 

  0.18 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 6.7
• 

  0.19 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 6.3
• 

  0.04 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 30
• 

  0.82 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 1.5