Magnesium Content of Vegetables
(201 - 210)
30 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
5 mg
(per 50 g edible portion)
Black gram sprout (raw)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1 mg
(per 12 g edible portion)
Radish (root, raw)
10 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
40 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
14 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
6 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
31 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
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