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115 Fish Highest in Manganese

Ranked by a Common Serving Size
2.3mg Manganese = 100% DV
  1. Cooked Blue Mussels
    5.8mg (251% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  2. Cooked Walleye Pike
    1.3mg (55% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  3. Canned Eastern Oysters
    1.2mg (53% DV) in 1 can (12 oz), oysters and liquid
    Database: Standard Release (Common) (Source)
  4. Cooked Pacific Oysters
    1mg (45% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  5. Cooked Clams
    0.9mg (37% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  6. Cooked Smelt
    0.8mg (33% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  7. Whelk (Cooked)
    0.8mg (33% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  8. Fresh Water Bass (Raw)
    0.7mg (31% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  9. Cooked Northern Pike
    0.5mg (23% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  10. Canned Shrimp
    0.5mg (22% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  11. Cooked Eastern Oysters (Wild)
    0.4mg (17% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  12. Cooked Eastern Oysters (Farmed)
    0.4mg (16% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  13. Crayfish
    0.4mg (19% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  14. Raw Eastern Oysters
    0.3mg (15% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  15. Raw Pacific Oysters
    0.3mg (14% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  16. Canned Sardines
    0.2mg (7% DV) in 1 cup, drained
    Database: Standard Release (Common) (Source)
  17. Cooked Crayfish
    0.2mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  18. Cooked Wild Eastern Oysters
    0.2mg (11% DV) in 6 medium
    Database: Standard Release (Common) (Source)
  19. Cooked Cuttlefish
    0.2mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  20. Atlantic Herring
    0.1mg (2% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  21. Cooked Whiting
    0.1mg (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  22. Cooked Tilapia
    0.1mg (3% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  23. Anchovies (Raw)
    0.1mg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  24. Cooked Eel
    0.1mg (3% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  25. Alaskan King Crab
    0.1mg (2% DV) in 1 leg
    Database: Standard Release (Common) (Source)
  26. Blue Crab
    0.1mg (4% DV) in 1 cup, flaked and pieces
    Database: Standard Release (Common) (Source)
  27. Lobster (Cooked)
    0.1mg (2% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  28. Abalone (Cooked)
    0.1mg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  29. Clams (Raw)
    0.1mg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  30. Whitefish (Raw)
    0.1mg (2% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  31. Raw Whiting
    0.1mg (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  32. Cooked Pacific Herring
    0.1mg (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  33. Cooked Whitefish
    0.1mg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  34. Canned Blue Crab
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  35. Blue Crab Cakes
    0.1mg (5% DV) in 1 cake
    Database: Standard Release (Common) (Source)
  36. Dungeness Crab (Raw)
    0.1mg (6% DV) in 1 crab
    Database: Standard Release (Common) (Source)
  37. Canned Clams
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  38. Fried Calamari
    0.1mg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  39. Cooked Dungeness Crab
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)