Manganese Content of Vegetables
(21 - 30)
0.24 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.41 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.26 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.31 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.04 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
1.21 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.37 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.09 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
2.13 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
1.64 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
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