Vegetables High in Manganese (141st - 160th) (per 100 g edible portion)

• Yamagobo (miso-zuke)
  
  0.28 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.28 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.28 mg
• Garlic (bulb, raw)
  
  0.27 mg
• Red pepper (fruit, raw)
  
  0.27 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.27 mg
• Ha-ninjin (leaves, raw)
  
  0.26 mg
• Osaka-shirona (salted pickles)
  
  0.26 mg
• Leek (bulb and leaves, raw)
  
  0.25 mg
• Brussels sprout (head, boiled)
  
  0.25 mg
• Manchurian wild rice (stem, raw)
  
  0.25 mg
• Bai cai (leaves, raw)
  
  0.25 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.25 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.25 mg
• Kyona (salted pickles)
  
  0.25 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.24 mg
• Chrysanthemum (petals, boiled)
  
  0.24 mg
• Turfed stone leek (leaves, raw)
  
  0.23 mg
• Cos lettuce (leaves, raw)
  
  0.23 mg
• Fukinoto (inflorescence, raw)
  
  0.23 mg