John Myers
Magnesium is a vital mineral for our body. We cover most of our daily needs by eating bread and dairy products. In order to achieve the recommended daily dose of 300 to 400 mg magnesium, it also helps to eat various types of vegetables and fruit.
Among the various types of vegetables, legumes are particularly rich in magnesium. Dried chickpeas, for example, contain 125 mg magnesium per 100 g, from the can it is still 44 mg. Dried soybeans even come to 220 mg, canned soybeans provide 90 mg of magnesium per 100 g. White beans and peas are also among the vegetables with a magnesium content of more than 100 mg. Vegetables such as fennel, broccoli, kohlrabi, potatoes, and horseradish also have a relatively high magnesium content of up to 40 mg.
Real magnesium bombs are also nuts, almonds, and peanuts. Most fruits, on the other hand, contain less than 20 mg magnesium per 100 g. In the case of apples, for example, it is only 5 mg. An exception to this are bananas with 30 mg per 100 g. Dried fruit contains significantly larger amounts of minerals than fresh.
Magnesium is essential for the smooth functioning of numerous processes in our body. The mineral is necessary for muscle functions because it influences the transmission of stimuli from nerves to muscles. In addition, magnesium activates a large number of enzymes that are necessary for metabolism. It inhibits blood clotting and magnesium is also needed for bone formation. Magnesium is often said to relieve muscle soreness, but this has not been scientifically proven.
