Magnesium Content of Foods
(1101 - 1110)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
3 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
7 mg
(per 120 g edible portion)
Celery (petiole, raw)
153 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
12 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
11 mg
(per 190 g edible portion)
Udo (stem, raw)
7 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
1 mg
(per 15 g edible portion)
Domyojiko
6 mg
(per 68 g edible portion)
Kiritanpo
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