Vegetables High in Manganese (161st - 180th) (per 100 g edible portion)

• Nozawana (leaves, raw)
  
  0.23 mg
• Japanese silverleaf (petiole, boiled)
  
  0.23 mg
• Japanese silverleaf (petiole, raw)
  
  0.23 mg
• Ha-daikon (leaves, raw)
  
  0.23 mg
• Asparagus (shoots, boiled)
  
  0.23 mg
• Broccoli (inflorescence, raw)
  
  0.22 mg
• Carrot, regular (root without skin, boiled)
  
  0.22 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.22 mg
• Field horsetail (fertile shoot, raw)
  
  0.22 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.22 mg
• Tsumamina (leaves, raw)
  
  0.22 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.22 mg
• Cauliflower (inflorescence, raw)
  
  0.22 mg
• Snap pea (immature pods, raw)
  
  0.22 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.21 mg
• Broad bean (immature beans, raw)
  
  0.21 mg
• Leek (bulb and leaves, boiled)
  
  0.2 mg
• Kuki-ninniku (scape, raw)
  
  0.2 mg
• Hana-nira (scape and flower bud, raw)
  
  0.2 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.2 mg