The amount of Vegetables that contain 20 mg of Magnesium (141 - 150)

• 

  33 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.6
• 

  9 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 2.2
• 

  49 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.4
• 

  3 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 6.7
• 

  15 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 1.3
• 

  24 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 0.8
• 

  22 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 0.9
• 

  10 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 2
• 

  116 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.2
• 

  5 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 4