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56 Beans and Lentils Highest in Manganese

Ranked by a serving size.
2.3mg Manganese = 100% DV
  1. Firm Tofu
    3mg (129% DV) in 1 cup
  2. Tempeh
    2.2mg (94% DV) in 1 cup
  3. Chickpeas (garbanzo Beans) (cooked)
    1.7mg (73% 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. Natto
    1.3mg (58% DV) in 1/2 cup
  8. Adzuki Beans
    1.3mg (57% DV) in 1 cup
  9. Tempeh Cooked
    1.3mg (56% DV) in 100 grams
  10. Cooked Large White Beans
    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. Black-eyed Peas (cowpeas)
    0.8mg (35% DV) in 1 cup
  22. Canned Refried Beans
    0.8mg (35% DV) in 1 cup
  23. Firm Tofu (With Calcium and Magnesium)
    0.8mg (34% DV) in 1/2 cup
  24. Split Peas
    0.8mg (34% DV) in 1 cup
  25. Pinto Beans (cooked)
    0.8mg (34% DV) in 1 cup
  26. Black Beans
    0.8mg (33% DV) in 1 cup
  27. Kidney Beans
    0.8mg (33% DV) in 1 cup
  28. Canned Red Kidney Beans
    0.7mg (32% DV) in 1 cup
  29. Mungo Beans (cooked)
    0.7mg (32% DV) in 1 cup
  30. Broad Beans (fava)
    0.7mg (31% DV) in 1 cup
  31. Veggie Burgers
    0.7mg (29% DV) in 1 pattie
  32. Cranberry Beans (roman Beans)
    0.7mg (28% DV) in 1 cup
  33. Baked Beans
    0.6mg (28% DV) in 1 cup
  34. Dry-roasted Soybeans
    0.6mg (27% DV) in 1oz
  35. Tofu Extra Firm Prepared With Nigari
    0.6mg (26% DV) in 1/5 block
  36. Black Turtle Beans
    0.6mg (26% DV) in 1 cup
  37. Mung Beans (cooked)
    0.6mg (26% DV) in 1 cup
  38. Peanut Butter (chunk Style)
    0.6mg (25% DV) in 2 tbsp
  39. California Red Kidney Beans
    0.6mg (24% DV) in 1 cup
  40. Raw Peanuts
    0.5mg (24% DV) in 1 oz
  41. Vanilla Soymilk
    0.5mg (24% DV) in 1 cup
  42. Unsalted Peanut Butter (smooth)
    0.5mg (23% DV) in 2 tbsp
  43. Okara
    0.5mg (21% DV) in 1 cup
  44. Soft Tofu
    0.5mg (20% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  45. Peanut Butter (smooth)
    0.4mg (19% DV) in 2 tbsp
  46. Canned Kidney Beans
    0.4mg (19% DV) in 1 cup
  47. Canned Chili With Beans
    0.3mg (15% DV) in 1 cup
  48. Canned Baked Beans
    0.3mg (12% DV) in 1 cup
  49. Cooked Broadbeans
    0.3mg (11% DV) in 100 grams
  50. Soy Sauce
    0.2mg (7% DV) in 1 tbsp
  51. Miso
    0.1mg (6% DV) in 1 tbsp
  52. Stinky Tofu
    0.1mg (6% DV) in 1 block
  53. Falafel
    0.1mg (5% DV) in 1 patty (approx 2-1/4 Inch dia)
  54. Hummus (commercial)
    0.1mg (5% DV) in 1 tbsp
  55. Tamari
    0.1mg (4% DV) in 1 tbsp
  56. Hummus (homemade)
    0.1mg (4% DV) in 1 tablespoon

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