Magnesium Content of Vegetables
(21 - 30)
8 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
17 mg
(per 50 g edible portion)
Edamame (raw)
104 mg
(per 215 g edible portion)
Edible burdock (root, raw)
130 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
13 mg
(per 30 g edible portion)
Okra (pods, boiled)
13 mg
(per 30 g edible portion)
Okra (pods, raw)
33 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
20 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
137 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
26 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
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