Magnesium Content of Foods
(201 - 210)
1 mg
(per 1 g edible portion)
Perilla (leaves, raw)
13 mg
(per 18 g edible portion)
Konjac (fine powder)
8 mg
(per 48 g edible portion)
Hard clam (boiled)
6 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
155 mg
(per 250 g edible portion)
Spinach (leaves, raw)
6 mg
(per 10 g edible portion)
Basil (leaves, raw)
88 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
74 mg
(per 110 g edible portion)
Japanese common squid (baked)
5 mg
(per 47 g edible portion)
Turban shell (baked)
3 mg
(per 5 g edible portion)
Shiro-kikurage (dried)
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