File:Food sources of magnesium (magnesium-rich foods).jpg

English: About 97.2% of foods contained magnesium. On the basis of the proposed method, the average (%) of foods containing appropriate magnesium levels in food groups was 13.81%, of which 10.7% was the average of magnesium source (good source of magnesium) foods, and 3.11% was the average of high magnesium (excellent source of magnesium) foods. Legumes and legume products with 64.84%, nut and seed products with 54.41%, baby foods with 53.7%, breakfast cereals with 35.34%, and cereal grains and pasta with 32.04% had the highest averages of foods containing appropriate magnesium levels. Foods containing appropriate magnesium levels were not found in five food groups (beef products; fats and oils; pork products; sausages and luncheon meats; spices and herbs) and were few in 11 food groups (fast foods; lamb, veal, and game products; poultry products; baked products; fruits and fruit juices; soups, sauces, and gravies; sweets; restaurant foods; dairy and egg products; meals, entrees, and side dishes; beverages).

The highest amounts of magnesium were found in breakfast cereal (made with bran, germ, or whole grain containing an appropriate magnesium level), snail, lambsquarters, hemp seeds, conch, soybean curd cheese, pumpkin and squash seeds, watermelon seed kernels, protein shake (magnesium-fortified), meat extender, papad, moth beans, fireweed leaves, cottonseed kernels, whey protein powder isolate, yardlong beans, whelk, leafy tips of bitter gourd, prickly pears, peanut butter (magnesium-fortified), flaxseed, rice bran, oat bran muffins, dock, cottonseed meal, spinach, Brazil nuts, Swiss chard, amaranth grain, cottonseed flour, nutrition shake (magnesium-fortified), sesame seeds, hyacinth beans, safflower seed kernels, chinook salmon, buckwheat, white and wild rice mix, chia seeds, soybeans, sunflower seed butter, formulated bar (made with whole grain, nut, legume, soy or whey protein, or chocolate containing an appropriate magnesium level), yellow beans, lima beans, Sisymbrium sp. seeds, spinach spaghetti, mungo beans, wheat bran, Piki bread made from blue cornmeal, quinoa, almond butter, white beans, cashew nuts, chili with beans, almonds, rose hips, pink beans, chocolate instant breakfast drink (magnesium-fortified), pili nuts, teff, cashew butter, oats, wild rice, black bean soup, buckwheat pancakes, buckwheat flour, sesame crunch, scotch kale, sorghum, Atlantic mackerel, Atlantic Pollock, French beans, whole wheat pasta, beaked hazelnuts, lupin beans, pine nuts, common ling, cowpeas, tempeh, spelt, cocoa-rich chocolate (at least 70% cocoa solids), chocolate yogurt, tofu yogurt, fava beans, great northern beans, mung beans, durum wheat, medium-grain brown rice, pigeon peas, Indian buffalo milk, and yellow rice with seasoning.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating magnesium content and determining appropriate magnesium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133396