Magnesium Content of Foods
(531 - 540)
7 mg
(per 25 g edible portion)
Winter mushroom (bottled in seasoning)
88 mg
(per 520 g edible portion)
Papaya (ripe, raw)
3 mg
(per 40 g edible portion)
Sudachi (peel, raw)
7 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
4 mg
(per 20 g edible portion)
Mume, Japanese apricot (ume-zuke, pickles, seasoned)
7 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
38 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
3 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
38 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
14 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
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