The amount of Vegetables that contain 20 mg of Magnesium (31 - 40)

• 

  5 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 4
• 

  9 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 2.2
• 

  24 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 0.8
• 

  9 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 2.2
• 

  16 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 1.3
• 

  37 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 0.5
• 

  95 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.2
• 

  480 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.04
• 

  86 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 0.2
• 

  4 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 5