Manganese Content of Vegetables
(11 - 20)
0.4 mg
(per 25 g edible portion)
Kanpyo (raw)
0.02 mg
(per 2 g edible portion)
Perilla (seeds, raw)
0.07 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.25 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.44 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.35 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.23 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.45 mg
(per 80 g edible portion)
Edamame (frozen)
1.51 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.03 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
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