The amount of Vegetables that contain 20 mg of Magnesium (61 - 70)

• 

  53 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.4
• 

  6 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 3.3
• 

  9 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 2.2
• 

  3 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 6.7
• 

  52 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.4
• 

  38 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 0.5
• 

  50 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 0.4
• 

  3 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 6.7
• 

  7 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 2.9
• 

  24 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 0.8