The amount of Vegetables that contain 4 mg of Manganese (21 - 30)

• 

  0.24 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 16.7
• 

  0.41 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 9.8
• 

  0.26 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 15.4
• 

  0.31 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 12.9
• 

  0.04 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 100
• 

  1.21 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 3.3
• 

  0.37 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 10.8
• 

  0.09 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 44.4
• 

  2.13 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 1.9
• 

  1.64 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 2.4