The amount of Vegetables that contain 20 mg of Magnesium (231 - 240)

• 

  39 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.5
• 

  12 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 1.7
• 

  11 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 1.8
• 

  14 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 1.4
• 

  19 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 1.1
• 

  10 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 2
• 

  15 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 1.3
• 

  17 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 1.2
• 

  2 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 10
• 

  108 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.2