The amount of Foods that contain 0.3 mg of Vitamin B1 (Thiamin) (1881 - 1890)

• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 7.5
• 

  0.07 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 4.3
• 

  0.03 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 10
• 

  0.05 mg

  (per 150 g edible portion)

  Soy milk (regular type)
  × 6
• 

  0.06 mg

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 5
• 

  0.01 mg

  (per 20 g edible portion)

  Kidney bean (uzura-mame)
  × 30
• 

  0.02 mg

  (per 68 g edible portion)

  Kiritanpo
  × 15
• 

  0.02 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 15
• 

  0.05 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruel (brown rice)
  × 6
• 

  0.05 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (under-milled rice)
  × 6