The amount of Foods that contain 20 mg of Magnesium (201 - 210)

• 

  1 mg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 20
• 

  13 mg

  (per 18 g edible portion)

  Konjac (fine powder)
  × 1.5
• 

  8 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 2.5
• 

  6 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 3.3
• 

  155 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 0.1
• 

  6 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 3.3
• 

  88 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 0.2
• 

  74 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.3
• 

  5 mg

  (per 47 g edible portion)

  Turban shell (baked)
  × 4
• 

  3 mg

  (per 5 g edible portion)

  Shiro-kikurage (dried)
  × 6.7