The amount of Vegetables that contain 20 mg of Magnesium (251 - 260)

• 

  3 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 6.7
• 

  3 mg

  (per 40 g edible portion)

  Zuiki (dried ziuki, boiled)
  × 6.7
• 

  7 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 2.9
• 

  9 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 2.2
• 

  9 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 2.2
• 

  15 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 1.3
• 

  4 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 5
• 

  11 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 1.8
• 

  126 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.2
• 

  88 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.2