Manganese Content of Vegetables
(181 - 190)
0.42 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.28 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.03 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.18 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
2.17 mg
(per 1700 g edible portion)
Cabbage (head, raw)
2.25 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.08 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.04 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.08 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.07 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
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