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

• 

  15 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 1.3
• 

  85 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 0.2
• 

  13 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 1.5
• 

  63 mg

  (per 100 g edible portion)

  Barley, Noodles (dry form, raw)
  × 0.3
• 

  11 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 1.8
• 

  6 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 3.3
• 

  38 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 0.5
• 

  60 mg

  (per 120 g edible portion)

  Okinawa noodles (wet form, raw)
  × 0.3
• 

  74 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 0.3
• 

  9 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 2.2