Magnesium Content of Vegetables
(141 - 150)
33 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
9 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
49 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
3 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
15 mg
(per 100 g edible portion)
Konegi (leaves, raw)
24 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
22 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
10 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
116 mg
(per 805 g edible portion)
Green ball (head, raw)
5 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
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