The amount of Vegetables that contain 20 mg of Magnesium (131 - 140)

• 

  6 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 3.3
• 

  3 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 6.7
• 

  26 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 0.8
• 

  5 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 4
• 

  45 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 0.4
• 

  17 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.2
• 

  5 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 4
• 

  10 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 2
• 

  59 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.3
• 

  2 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 10