Magnesium Content of Vegetables
(31 - 40)
5 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
9 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
24 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
9 mg
(per 25 g edible portion)
Parsley (leaves, raw)
16 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
37 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
95 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
480 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
86 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
4 mg
(per 10 g edible portion)
Green pea (boiled)
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