Magnesium is widely found in fiber-rich foods. High contributors typically include seeds (e.g., pumpkin, chia), nuts (almonds, cashews), leafy greens (spinach), legumes (beans, lentils), and whole grains. Yogurt and some fish can also add meaningful amounts. Fruits like bananas contain magnesium, but they are not the top sources—think of them as supportive rather than primary contributors. Food processing matters: refining grains removes parts that carry much of the magnesium, lowering the final content. Mineral waters may contain magnesium too, but amounts vary greatly by brand and source, so labels help. A sustainable approach is to spread magnesium-rich choices across meals instead of relying on a single “superfood.”