The amount of Vegetables that contain 4 mg of Manganese (211 - 220)

• 

  0.52 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 7.7
• 

  0.16 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 25
• 

  0.24 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 16.7
• 

  0.02 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 200
• 

  2.17 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1.8
• 

  0.22 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 18.2
• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 400
• 

  0.09 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 44.4
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 400
• 

  0.03 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 133