Manganese Content of Vegetables
(141 - 150)
0.11 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
0.19 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.06 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.11 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.02 mg
(per 12 g edible portion)
Pickle (sour type)
0.48 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.04 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.14 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.13 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.16 mg
(per 100 g edible portion)
Konegi (leaves, raw)
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