Magnesium Content of Vegetables
(51 - 60)
14 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
7 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
35 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
3 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
3 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
26 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
6 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
5 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
8 mg
(per 27 g edible portion)
Kogomi (spears, raw)
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