The amount of Algae that contain 20 mg of Magnesium (21 - 30)

• 

  11 mg

  (per 10 g edible portion)

  Ogo-nori (salted, desalted)
  × 1.8
• 

  10 mg

  (per 10 g edible portion)

  Tengusa (agar-agar)
  × 2
• 

  20 mg

  (per 20 g edible portion)

  Tsukudani
  × 1
• 

  19 mg

  (per 20 g edible portion)

  Hitoegusa (tsukudani)
  × 1.1
• 

  7 mg

  (per 10 g edible portion)

  Wakame Stipe and center vein (blanched and salted,desalted)
  × 2.9
• 

  31 mg

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 0.6
• 

  28 mg

  (per 50 g edible portion)

  Wakame, Dried product (haiboshi , soaked in water)
  × 0.7
• 

  3 mg

  (per 5 g edible portion)

  Green caviar (raw)
  × 6.7
• 

  3 mg

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 6.7
• 

  16 mg

  (per 75 g edible portion)

  Okinawa-mozuku (salted, desalted)
  × 1.3