Magnesium Content of Cereals
(21 - 30)
15 mg
(per 20 g edible portion)
Corn (whole grain, raw)
85 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
13 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
63 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
11 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
6 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
38 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
60 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
74 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
9 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
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