The amount of Vegetables that contain 4 mg of Manganese (181 - 190)

• 

  0.42 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 9.5
• 

  0.28 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 14.3
• 

  0.03 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 133
• 

  0.18 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 22.2
• 

  2.17 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.8
• 

  2.25 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 1.8
• 

  0.08 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 50
• 

  0.04 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 100
• 

  0.08 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 50
• 

  0.07 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 57.1