Magnesium in carrot
- Per serving
- 7 mg
- 1 medium (61 g)
- Per 100 g
- 12 mg
- Rank
- 178 of 216
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Share of daily magnesium needs
One serving (1 medium (61 g)) against the NIH daily target for each group.
| Group | Daily target | One serving covers |
|---|---|---|
| Men 31–50 years | 420 mg | 2% |
| Women 31–50 years | 320 mg | 2% |
| Men 19–30 years | 400 mg | 2% |
| Women 19–30 years | 310 mg | 2% |
| Pregnancy, 19–30 years | 350 mg | 2% |
| Children 9–13 years | 240 mg | 3% |
| Children 4–8 years | 130 mg | 5% |
carrot alone would take about 46 servings to reach the 320 mg target for adult women. Mixing several foods is easier.
Questions about carrot
How much magnesium is in carrot?
1 medium (61 g) of carrot has about 7 mg of magnesium. That is 2% of the 420 mg adult men need each day and 2% of the 320 mg adult women need (NIH). Per 100 g it has 12 mg, which ranks it number 178 of 216 foods on this site.
Is carrot a good source of magnesium?
Not on its own. One serving gives 2% of the 420 mg Daily Value; foods count as a good source from 10%.
How much magnesium does carrot have per 100 g?
12 mg per 100 g, according to USDA FoodData Central (SR Legacy, FDC ID 170393).
Foods with more magnesium per serving
Other foods in this group: Vegetables
- acorn squash1 cup (205 g)88 mg
- spinach (cooked)½ cup (90 g)78 mg
- Swiss chard½ cup (87.5 g)75 mg
- butternut squash1 cup (205 g)59 mg
- plantain1 cup (139 g)57 mg
- artichoke1 medium (120 g)50 mg
- beet greens½ cup (72 g)49 mg
- baked potato with skin1 medium (173 g)48 mg
- cassava1 cup (206 g)43 mg
- collard greens1 cup (190 g)40 mg
- taro1 cup (132 g)40 mg
- boiled potato1 medium (167 g)33 mg
- turnip greens1 cup (144 g)32 mg
- sweet potato1 medium (114 g)31 mg
- kale1 cup (118 g)30 mg
- okra½ cup (80 g)29 mg
- raw spinach1 cup (30 g)24 mg
- yam1 cup (136 g)24 mg
- sweet corn1 ear (89 g)23 mg
- parsnips½ cup (78 g)23 mg
- pumpkin1 cup (245 g)22 mg
- beets½ cup (85 g)20 mg
- french fries85 g20 mg
- bok choy1 cup (170 g)19 mg
- mustard greens1 cup (140 g)18 mg
- zucchini½ cup (90 g)17 mg
- broccoli½ cup (78 g)16 mg
- Brussels sprouts½ cup (78 g)16 mg
- tomato1 medium (123 g)14 mg
- red bell pepper1 medium (119 g)14 mg
- spirulina1 tablespoon (7 g)14 mg
- asparagus½ cup (90 g)13 mg
- kelp2 tablespoons (10 g)12 mg
- green beans½ cup (62.5 g)11 mg
- eggplant1 cup (99 g)11 mg
- onion1 medium (110 g)11 mg
- cabbage1 cup (89 g)11 mg
- celery1 cup (101 g)11 mg
- wakame2 tablespoons (10 g)11 mg
- arugula1 cup (20 g)9 mg
- cucumber½ cup (52 g)7 mg
- romaine lettuce1 cup (47 g)7 mg
- cauliflower½ cup (62 g)6 mg
- mushrooms1 cup (70 g)6 mg
- garlic1 clove (3 g)1 mg
- fresh ginger1 teaspoon (2 g)1 mg
Source: USDA FoodData Central, SR Legacy, FDC ID 170393: “Carrots, raw”. Serving weights come from the same record. · All foods