The amount of Vegetables that contain 20 mg of Magnesium (51 - 60)

• 

  14 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 1.4
• 

  7 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 2.9
• 

  35 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 0.6
• 

  3 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 6.7
• 

  2 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 10
• 

  3 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 6.7
• 

  26 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 0.8
• 

  6 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 3.3
• 

  5 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 4
• 

  8 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 2.5