Manganese Content of Vegetables
(171 - 180)
0.09 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.34 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.02 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.08 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.21 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.38 mg
(per 280 g edible portion)
Table beet (root, raw)
0.21 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.05 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.55 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.24 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
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