Manganese Content of Vegetables
(161 - 170)
0.24 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.03 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.22 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.25 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
1.12 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.25 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.55 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.02 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.23 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.09 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
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