Manganese Content of Vegetables
(191 - 200)
0.17 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.23 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.4 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.04 mg
(per 25 g edible portion)
Kanpyo (boiled)
2.1 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0.34 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.14 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.03 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.56 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.17 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
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