The amount of Vegetables that contain 20 mg of Magnesium (201 - 210)

• 

  5 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 4
• 

  3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 6.7
• 

  3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 6.7
• 

  1 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 20
• 

  10 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 2
• 

  40 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.5
• 

  14 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 1.4
• 

  6 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 3.3
• 

  31 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 0.6
• 

  30 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 0.7