The amount of Foods that contain 0.3 mg of Vitamin B1 (Thiamin) (1661 - 1670)

• 

  0.06 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 5
• 

  0.11 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 2.7
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 30
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 7.5
• 

  0.04 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 7.5
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 6
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 6
• 

  0.04 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 7.5
• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3.8
• 

  0.06 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 5