Magnesium Content of Vegetables
(151 - 160)
3 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
26 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
2 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
26 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
22 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
29 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
72 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
4 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
23 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
36 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
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