Magnesium Content of Vegetables
(221 - 230)
197 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
34 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
43 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
13 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
120 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
102 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
108 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
3 mg
(per 25 g edible portion)
Kanpyo (boiled)
13 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
38 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
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