The amount of Vegetables that contain 20 mg of Magnesium (1 - 10)

• 

  99 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 0.2
• 

  6 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 3.3
• 

  17 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 1.2
• 

  7 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 2.9
• 

  48 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 0.4
• 

  28 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 0.7
• 

  37 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.5
• 

  8 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 2.5
• 

  13 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 1.5
• 

  30 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 0.7