The amount of Foods that contain 0.3 mg of Vitamin B1 (Thiamin) (2041 - 2050)

• 

  0.01 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 30
• 

  0.01 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 30
• 

  0.02 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 15
• 

  0.34 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.9
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 10
• 

  0.02 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 15
• 

  0.02 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 15
• 

  0.02 mg

  (per 100 g edible portion)

  Adzuki bean (boiled, canned in syrup)
  × 15
• 

  0.02 mg

  (per 100 g edible portion)

  Onigiri
  × 15
• 

  0.03 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruel (half-milled rice)
  × 10