Magnesium Content of Vegetables
99 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
6 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
17 mg
(per 10 g edible portion)
Kiriboshi-daikon
7 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
48 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
28 mg
(per 25 g edible portion)
Kanpyo (raw)
37 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
8 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
13 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
30 mg
(per 80 g edible portion)
Edamame (frozen)
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