Vegetables High in Manganese (21st - 40th) (per 100 g edible portion)

• Myoga (spike, raw)
  
  1.17 mg
• Edamame (frozen)
  
  1.12 mg
• Endive (leaves, raw)
  
  1.1 mg
• Red pepper (fruit, dried)
  
  1.08 mg
• Water convolvulus (stems and leaves, raw)
  
  1.07 mg
• Parsley (leaves, raw)
  
  1.05 mg
• Ashitaba (stems and leaves, raw)
  
  1.05 mg
• Tossa jute (stems and leaves, boiled)
  
  1.02 mg
• Leaf mustard (leaves, raw)
  
  1.02 mg
• Shepherd's purse (leaves, raw)
  
  1 mg
• Lily bulb (bulb, raw)
  
  0.96 mg
• Ashitaba (stems and leaves, boiled)
  
  0.92 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.89 mg
• Spinach (leaves, frozen)
  
  0.85 mg
• Mugwort (leaves, raw)
  
  0.84 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.81 mg
• East Indian lotus root (rhizome, boiled)
  
  0.8 mg
• East Indian lotus root (rhizome, raw)
  
  0.78 mg
• Yomena (leaves, raw)
  
  0.78 mg
• Summer cypress seed (seeds, boiled)
  
  0.78 mg