The amount of Vegetables that contain 20 mg of Magnesium (71 - 80)

• 

  7 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 2.9
• 

  38 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.5
• 

  3 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 6.7
• 

  38 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.5
• 

  14 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 1.4
• 

  390 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.05
• 

  10 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 2
• 

  7 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 2.9
• 

  32 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 0.6
• 

  14 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 1.4