The amount of Foods that contain 0.3 mg of Vitamin B1 (Thiamin) (1821 - 1830)

• 

  0.01 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 15
• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 15
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 30
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 30
• 

  0.59 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.5
• 

  0.01 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 30
• 

  0.05 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 6
• 

  0.04 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 7.5
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 30