Manganese Content of Vegetables
(211 - 220)
0.52 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.16 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.24 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.02 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
2.17 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.22 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.01 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.09 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.01 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0.03 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
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