The amount of Foods that contain 0.2 mg of Vitamin B1 (Thiamin) (1361 - 1370)

• 

  0.26 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.8
• 

  0.02 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 10
• 

  0.06 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 3.3
• 

  0.11 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 1.8
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 20
• 

  0.05 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 4
• 

  0.07 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 2.9
• 

  0.11 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 1.8
• 

  0.01 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 20
• 

  0.2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 1