The amount of Vegetables that contain 20 mg of Magnesium (221 - 230)

• 

  34 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.6
• 

  43 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.5
• 

  13 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 1.5
• 

  120 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.2
• 

  102 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 0.2
• 

  108 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.2
• 

  3 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 6.7
• 

  13 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 1.5
• 

  38 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 0.5
• 

  170 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.1