Vegetables High in Manganese (181st - 200th) (per 100 g edible portion)

• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.2 mg
• Shandong cai (leaves, boiled)
  
  0.2 mg
• Pickle (sour type)
  
  0.2 mg
• Red cabbage (head, raw)
  
  0.2 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.19 mg
• Asparagus (shoots, raw)
  
  0.19 mg
• Artichoke (flower bud, raw)
  
  0.19 mg
• Konegi (leaves, raw)
  
  0.18 mg
• Ha-negi (leaves, raw)
  
  0.18 mg
• Ki-nira (leaves, raw)
  
  0.18 mg
• Eggplant Pickle (salted pickles)
  
  0.18 mg
• Field horsetail (fertile shoot, boiled)
  
  0.18 mg
• Sweet pepper (fruit, sauted)
  
  0.18 mg
• Sweet pepper (fruit, raw)
  
  0.18 mg
• Edible burdock (root, raw)
  
  0.18 mg
• Green ball (head, raw)
  
  0.18 mg
• Mizukakena (leaves, raw)
  
  0.17 mg
• Broccoli (inflorescence, boiled)
  
  0.17 mg
• Fukinoto (inflorescence, boiled)
  
  0.17 mg
• Hinona (root with tops, raw)
  
  0.17 mg