Vegetables High in Manganese (81st - 100th) (per 100 g edible portion)

• Japanese angelica-tree (spears, raw)
  
  0.47 mg
• Scallion (bulb, raw)
  
  0.45 mg
• Japanese angelica-tree (spears, boiled)
  
  0.44 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.43 mg
• Red pepper (leaves and fruits, raw)
  
  0.43 mg
• Asatsuki (leaves, boiled)
  
  0.43 mg
• Ito-mitsuba (leaves, raw)
  
  0.42 mg
• Ne-mitsuba (leaves, raw)
  
  0.42 mg
• Qin cai (stems and leaves, boiled)
  
  0.42 mg
• Red garlic (bulb and leaves, raw)
  
  0.41 mg
• Kyona (leaves, raw)
  
  0.41 mg
• Turnip (leaves, boiled)
  
  0.41 mg
• Horseradish (rhizome, raw)
  
  0.4 mg
• Eggplant Pickle (koji-zuke)
  
  0.4 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.4 mg
• Garland chrysanthemum (leaves, raw)
  
  0.4 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.4 mg
• Sayaendo (immature pods, raw)
  
  0.4 mg
• Asatsuki (leaves, raw)
  
  0.4 mg
• Chinese chive (leaves, raw)
  
  0.39 mg