Magnesium Content of Foods
(441 - 450)
50 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
20 mg
(per 65 g edible portion)
Sockeye salmon (raw)
31 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
8 mg
(per 30 g edible portion)
Mezashi (raw)
11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
3 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
4 mg
(per 12 g edible portion)
Grape (raisins)
8 mg
(per 27 g edible portion)
Kogomi (spears, raw)
53 mg
(per 200 g edible portion)
Kyona (leaves, raw)
124 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
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