Magnesium Content of Vegetables
(61 - 70)
53 mg
(per 200 g edible portion)
Kyona (leaves, raw)
6 mg
(per 20 g edible portion)
Myoga (spike, raw)
9 mg
(per 30 g edible portion)
Kyona (salted pickles)
3 mg
(per 10 g edible portion)
Green pea (frozen)
52 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
38 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
50 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
3 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
7 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
24 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
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