The manganese content of 83 representative food materials is given. The concentrations range from 0.028 mg. per liter of milk to 49.9 mg. per kilo. of bran flakes. Thirty-six of the materials contained less than 1 mg., twenty-five from 1 to 5 mg., and only twenty-two more than 5 mg. per kilo. of fresh material. Arranged in descending order with respect to their manganese content, 12 classes of foods, representing 138 food materials, appear as follows: nuts; cereals and their products; dried legume seeds; green leafy vegetables; dried fruits; roots, tubers, and stalks; fresh fruits; non-leafy vegetables; animal tissue; poultry and poultry products; dairy products; and fish and sea foods. Marked variations in manganese content were found among the several members of a given group. In typical American diets cereals and their products contribute the largest proportion of the manganese intake.