Magnesium Content of Vegetables
(251 - 260)
8 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
3 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
3 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
7 mg
(per 85 g edible portion)
Ginger (pickles)
9 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
9 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
15 mg
(per 190 g edible portion)
Udo (stem, leached in water)
4 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
11 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
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