Magnesium Content of Vegetables
(191 - 200)
7 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
-
(per 4 g edible portion)
Watercress (stems and leaves, raw)
31 mg
(per 265 g edible portion)
Red cabbage (head, raw)
86 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
15 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
1 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
52 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
16 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
1 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
11 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
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