The amount of Cereals that contain 20 mg of Magnesium (101 - 110)

• 

  14 mg

  (per 200 g edible portion)

  Chinese noodles (wet form, boiled)
  × 1.4
• 

  1 mg

  (per 15 g edible portion)

  Shiratamako
  × 20
• 

  19 mg

  (per 320 g edible portion)

  Akumaki
  × 1.1
• 

  9 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (under-milled rice)
  × 2.2
• 

  6 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 3.3
• 

  12 mg

  (per 200 g edible portion)

  Udon (wet form, boiled)
  × 1.7
• 

  8 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruels (half-milled rice)
  × 2.5
• 

  10 mg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 2
• 

  5 mg

  (per 120 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  × 4
• 

  8 mg

  (per 190 g edible portion)

  Udon (dry form, boiled)
  × 2.5