Magnesium Content of Algae
(21 - 30)
11 mg
(per 10 g edible portion)
Ogo-nori (salted, desalted)
10 mg
(per 10 g edible portion)
Tengusa (agar-agar)
20 mg
(per 20 g edible portion)
Tsukudani
19 mg
(per 20 g edible portion)
Hitoegusa (tsukudani)
7 mg
(per 10 g edible portion)
Wakame Stipe and center vein (blanched and salted,desalted)
31 mg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
28 mg
(per 50 g edible portion)
Wakame, Dried product (haiboshi , soaked in water)
3 mg
(per 5 g edible portion)
Green caviar (raw)
3 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
16 mg
(per 75 g edible portion)
Okinawa-mozuku (salted, desalted)
<
1
2
3
4
>
