“…Consequently, it needs to be regularly ingested from the diet to meet recommended intake levels and prevent deficiency. In this regard, it is not only crucial to identify potential sources of magnesium but also to consider its bioavailability and factors that could influence its absorption and excretion [20,51]. Good dietary sources of magnesium include seeds, legumes (such as peas and beans), green vegetables (particularly spinach), nuts (including peanuts, cashews, almonds, and Brazil nuts), whole grain breads and cereals (such as millet and brown rice), select fruits (such as dried apricots, raisins, dried bananas, and avocado), cocoa, and seafood [20,30,51,52].…”