Magnesium Content of Vegetables
(71 - 80)
7 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
38 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
3 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
38 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
14 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
390 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
10 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
7 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
32 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
14 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
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