The amount of Vegetables that contain 20 mg of Magnesium (191 - 200)

• 

  7 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 2.9
• 

  31 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 0.6
• 

  86 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.2
• 

  15 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 1.3
• 

  1 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 20
• 

  52 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 0.4
• 

  16 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 1.3
• 

  1 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 20
• 

  11 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 1.8
• 

  30 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 0.7