The amount of Vegetables that contain 4 mg of Manganese (161 - 170)

• 

  0.24 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 16.7
• 

  0.03 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 133
• 

  0.22 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 18.2
• 

  0.25 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 16
• 

  1.12 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 3.6
• 

  0.25 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 16
• 

  0.55 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 7.3
• 

  0.02 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 200
• 

  0.23 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 17.4
• 

  0.09 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 44.4