Manganese in foods
Sorted by amount per 100 basis units, descending.
- 151.Brussels sprouts0.24 mgper 100 g
- 152.Watercress0.24 mgper 100 g
- 153.Dried apricots0.24 mgper 100 g
- 154.Parsnip0.24 mgper 100 g
- 155.Watercress0.24 mgper 100 g
- 156.Green chili pepper0.24 mgper 100 g
- 157.Ginger root0.23 mgper 100 g
- 158.Romaine salad0.23 mgper 100 g
- 159.Canned green peas0.21 mgper 100 g
- 160.Cream of tartar0.21 mgper 100 g
- 161.Broccoli0.2 mgper 100 g
- 162.Mini zucchini0.2 mgper 100 g
- 163.Young zucchini0.2 mgper 100 g
- 164.Young zucchini0.2 mgper 100 g
- 165.Napa cabbage0.2 mgper 100 g
- 166.Vanilla extract0.2 mgper 100 ml
- 167.Red long chili pepper0.19 mgper 100 g
- 168.Red chili pepper0.19 mgper 100 g
- 169.Chili pepper0.19 mgper 100 g
- 170.Fresh corn kernels0.19 mgper 100 g
- 171.Red Lettuce0.18 mgper 100 g
- 172.Lollo rosso0.18 mgper 100 g
- 173.White cabbage0.16 mgper 100 g
- 174.Cabbage0.16 mgper 100 g
- 175.Celery root0.16 mgper 100 g
- 176.Curly parsley0.16 mgper 100 g
- 177.Lettuce0.16 mgper 100 g
- 178.Lettuce0.16 mgper 100 g
- 179.Parsley leaves0.16 mgper 100 g
- 180.Parsley0.16 mgper 100 g
- 181.Zucchini0.15 mgper 100 g
- 182.Sauerkraut0.15 mgper 100 g
- 183.Shallot0.15 mgper 100 g
- 184.Orange bell pepper0.15 mgper 100 g
- 185.Sriracha0.15 mgper 100 g
- 186.Asparagus0.15 mgper 100 g
- 187.Zucchini0.15 mgper 100 g
- 188.Balsamic vinegar0.14 mgper 100 ml
- 189.Beef Kidneys0.14 mgper 100 g
- 190.Kohlrabi0.14 mgper 100 g
- 191.Gooseberry0.14 mgper 100 g
- 192.Kumquat0.14 mgper 100 g
- 193.Salted anchovies in oil0.14 mgper 100 g
- 194.Marinara sauce0.14 mgper 100 g
- 195.Fresh yellow pepper0.14 mgper 100 g
- 196.Tomato puree0.14 mgper 100 g
- 197.Cauliflower0.14 mgper 100 g
- 198.Yellow onion0.14 mgper 100 g
- 199.Fig0.13 mgper 100 g
- 200.Red bell pepper0.13 mgper 100 g

