Magnesium Content of Vegetables
(231 - 240)
170 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
39 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
12 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
11 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
14 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
19 mg
(per 220 g edible portion)
Tomato (fruit, raw)
10 mg
(per 130 g edible portion)
Chicory (spears, raw)
15 mg
(per 180 g edible portion)
Red onion (bulb, raw)
17 mg
(per 200 g edible portion)
Onion (bulb, raw)
2 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
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