The amount of Vegetables that contain 20 mg of Magnesium (241 - 250)

• 

  3 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 6.7
• 

  7 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 2.9
• 

  153 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.1
• 

  12 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 1.7
• 

  11 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 1.8
• 

  7 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 2.9
• 

  21 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 1
• 

  4 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 5
• 

  8 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 2.5
• 

  1 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 20