The amount of Vegetables that contain 4 mg of Manganese (171 - 180)

• 

  0.09 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 44.4
• 

  0.34 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 11.8
• 

  0.02 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 200
• 

  0.08 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 50
• 

  0.21 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 19
• 

  0.38 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 10.5
• 

  0.21 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 19
• 

  0.05 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 80
• 

  0.55 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 7.3
• 

  0.24 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 16.7