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58 Beans and Lentils Highest in Manganese

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2.3mg Manganese = 100% DV
  1. Firm Tofu
    3mg (129% DV) in 1 cup
  2. Chickpeas (Garbanzo Beans) (Cooked)
    1.7mg (73% DV) in 1 cup
  3. Canned Baked Beans With Beef
    1.6mg (69% DV) in 1 cup
  4. Edamame
    1.6mg (69% DV) in 1 cup
  5. Tofu Prepared With Calcium
    1.5mg (65% DV) in 1 cup
  6. Boiled Soybeans (Edamame)
    1.4mg (62% DV) in 1 cup
  7. Adzuki Beans
    1.3mg (57% DV) in 1 cup
  8. Cooked Large White Beans
    1.1mg (49% DV) in 1 cup
  9. Boiled Lupin Beans
    1.1mg (49% DV) in 1 cup
  10. Lupin Beans (Cooked)
    1.1mg (49% DV) in 1 cup
  11. Canned Navy Beans
    1mg (43% DV) in 1 cup
  12. Lentils (Cooked)
    1mg (43% DV) in 1 cup
  13. Lima Beans
    1mg (42% DV) in 1 cup
  14. Navy Beans
    1mg (42% DV) in 1 cup
  15. Cooked Blackeyed Peas
    0.9mg (41% DV) in 1 cup
  16. Great Northern Beans
    0.9mg (40% DV) in 1 cup
  17. Cooked Small White Beans
    0.9mg (40% DV) in 1 cup
  18. Cooked Green Soybeans
    0.9mg (39% DV) in 1 cup
  19. Canned Mature (White) Lima Beans
    0.9mg (38% DV) in 1 cup
  20. Cooked Red Kidney Beans
    0.8mg (37% DV) in 1 cup
  21. Fava Beans (Raw)
    0.8mg (36% DV) in 1 cup
  22. Black-Eyed Peas (Cowpeas)
    0.8mg (35% DV) in 1 cup
  23. Cooked Catjang Beans
    0.8mg (35% DV) in 1 cup
  24. Canned Refried Beans
    0.8mg (35% DV) in 1 cup
  25. Firm Tofu (With Calcium and Magnesium)
    0.8mg (34% DV) in 1/2 cup
  26. Split Peas
    0.8mg (34% DV) in 1 cup
  27. Pinto Beans (Cooked)
    0.8mg (34% DV) in 1 cup
  28. Black Beans
    0.8mg (33% DV) in 1 cup
  29. Kidney Beans
    0.8mg (33% DV) in 1 cup
  30. Canned Red Kidney Beans
    0.7mg (32% DV) in 1 cup
  31. Mungo Beans (Cooked)
    0.7mg (32% DV) in 1 cup
  32. Broad Beans (Fava)
    0.7mg (31% DV) in 1 cup
  33. Veggie Burgers
    0.7mg (29% DV) in 1 pattie
  34. Cranberry Beans (Roman Beans)
    0.7mg (28% DV) in 1 cup
  35. Baked Beans
    0.6mg (28% DV) in 1 cup
  36. Dry-roasted Soybeans
    0.6mg (27% DV) in 1oz
  37. Black Turtle Beans
    0.6mg (26% DV) in 1 cup
  38. Mung Beans (Cooked)
    0.6mg (26% DV) in 1 cup
  39. Peanut Butter (Chunk Style)
    0.6mg (25% DV) in 2 tbsp
  40. California Red Kidney Beans
    0.6mg (24% DV) in 1 cup
  41. Raw Peanuts
    0.5mg (24% DV) in 1 oz
  42. Vanilla Soy Milk
    0.5mg (24% DV) in 1 cup
  43. Unsalted Peanut Butter (Smooth)
    0.5mg (23% DV) in 2 tbsp
  44. Canned Cranberry Beans
    0.5mg (23% DV) in 1 cup
  45. Soft Tofu
    0.5mg (20% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  46. Boiled Red Kidney Beans
    0.5mg (20% DV) in 1 cup
  47. Peanut Butter (Smooth)
    0.4mg (19% DV) in 2 tbsp
  48. Canned Kidney Beans
    0.4mg (19% DV) in 1 cup
  49. Canned Chili With Beans
    0.3mg (15% DV) in 1 cup
  50. Canned Baked Beans
    0.3mg (12% DV) in 1 cup
  51. Cooked Broadbeans
    0.3mg (11% DV) in 100 grams
  52. Soy Sauce
    0.2mg (7% DV) in 1 tbsp
  53. Stinky Tofu
    0.1mg (6% DV) in 1 block
  54. Falafel
    0.1mg (5% DV) in 1 patty (approx 2-1/4 Inch dia)
  55. Hummus (Commercial)
    0.1mg (5% DV) in 1 tbsp
  56. Soy Protein Powder (Isolate)
    0.1mg (5% DV) in 1 tblsp
  57. Tamari
    0.1mg (4% DV) in 1 tbsp
  58. Hummus (Homemade)
    0.1mg (4% DV) in 1 tablespoon

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.