The amount of Vegetables that contain 4 mg of Manganese (81 - 90)

• 

  0.21 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 19
• 

  0.07 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 57.1
• 

  0.16 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 25
• 

  1.37 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 2.9
• 

  0.89 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 4.5
• 

  0.02 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 200
• 

  0.18 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 22.2
• 

  0.19 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 21.1
• 

  0.04 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 100
• 

  0.82 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 4.9