Vegetables Low in Magnesium (101st - 120th) (per 100 g edible portion)

• Hiroshimana (salted pickles)
  
  13 mg
• Sponge gourd (immature fruit, boiled)
  
  13 mg
• Kiri-mitsuba (leaves, boiled)
  
  13 mg
• Alfalfa sprout (raw)
  
  13 mg
• East Indian lotus root (rhizome, boiled)
  
  13 mg
• Turnip (leaves, boiled)
  
  14 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  14 mg
• Cabbage (head, raw)
  
  14 mg
• Kohlrabi (enlarged stems, boiled)
  
  14 mg
• Komatsuna (leaves, boiled)
  
  14 mg
• Shandong cai (leaves, raw)
  
  14 mg
• Eggplant Western type (fruit, raw)
  
  14 mg
• Eggplant Western type (fruit, fried)
  
  14 mg
• Bitter gourd (fruit, raw)
  
  14 mg
• Scallion (bulb, raw)
  
  14 mg
• Esharotto (bulb, raw)
  
  14 mg
• Rhubarb (petiole, boiled)
  
  14 mg
• Head lettuce, butter type (leaves, raw)
  
  14 mg
• Osaka-shirona (leaves, boiled)
  
  15 mg
• Pumpkin, Japan (fruit, raw)
  
  15 mg