Manganese Content of Vegetables
(151 - 160)
0.09 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.02 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.02 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.02 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.35 mg
(per 215 g edible portion)
Edible burdock (root, raw)
1.23 mg
(per 805 g edible portion)
Green ball (head, raw)
0.49 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.07 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.33 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.46 mg
(per 280 g edible portion)
Table beet (root, boiled)
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