Magnesium Content of Foods
(171 - 180)
14 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
72 mg
(per 90 g edible portion)
Chum salmon (sujiko)
8 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
8 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
8 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
48 mg
(per 60 g edible portion)
Yuba (wet type)
8 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
13 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
14 mg
(per 18 g edible portion)
Wheat flour cracker (nanbu-senbei, with sesame seeds)
68 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
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