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    Ingredient guide · Ingredient reference

    Magnesium in meat: compare the cut and cooked weight

    Roasted chicken breast and pork tenderloin each provide 29 mg magnesium per 100 g in these USDA records. Meat contributes magnesium, but this selected comparison is not an exhaustive ranking of all cuts.

    Read the evidence ↓

    Supplement Science Insights Editorial Team

    Published September 23, 2026

    Selected cooked meats on one basis

    USDA SR Legacy lists roasted chicken breast, meat only, at 29 mg magnesium per 100 g; roasted lean pork tenderloin at 29 mg; roasted chicken thigh, meat only, at 24 mg; and braised beef liver at 21 mg. Chicken breast and pork tie at the top of this selected group. [1]

    Cooking and cut descriptions matter

    These entries concern cooked edible meat. A raw purchase weight that includes bone or skin is a different denominator. Changes in water and discarded material can change nutrient concentration per 100 g; comparing unrelated raw and cooked entries does not measure retention in one piece of meat. Choose the entry matching the food eaten rather than the highest number in a search. [1]

    A hypothetical 85 g serving

    An 85 g cooked portion gives about 24.65 mg magnesium for the chicken breast or pork tenderloin, 20.4 mg for chicken thigh and 17.85 mg for beef liver. These estimates make the serving size explicit. They do not establish that the meat with the highest magnesium is the best overall dietary choice. [1]

    Hypothetical example — apply reference composition to specified hypothetical portions
    Cooked meat, 85 gMagnesium estimate
    Chicken breast24.65 mg
    Pork tenderloin24.65 mg
    Chicken thigh20.4 mg
    Beef liver17.85 mg
    Magnesium in meat: compare the cut and cooked weight — original article outline diagram
    Original editorial diagram of this article’s sections; no product photograph or clinical finding is depicted.

    Sources for this article

    1. USDA FoodData Central — SR Legacy April 2018 composition and portion tables
      Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.