Magnesium Content of Vegetables
(181 - 190)
27 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
1 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
7 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
39 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
20 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
12 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
3 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
3 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
18 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
3 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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