The amount of Foods that contain 0.7 mg of Vitamin B1 (Thiamin) (1981 - 1990)

• 

  0.08 mg

  (per 480 g edible portion)

  Nectarine (raw)
  × 8.8
• 

  0.01 mg

  (per 60 g edible portion)

  Grape (canned in heavy syrup)
  × 70
• 

  0.03 mg

  (per 150 g edible portion)

  Grape (fruit juices, reconstituted fruit juice)
  × 23.3
• 

  0.03 mg

  (per 150 g edible portion)

  Grape (fruit juices, straight fruit juice)
  × 23.3
• 

  0.07 mg

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 10
• 

  0.06 mg

  (per 335 g edible portion)

  European pear (raw)
  × 11.7
• 

  0.06 mg

  (per 350 g edible portion)

  Japanese pear (raw)
  × 11.7
• 

  0.03 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 50% fruit juice beverage)
  × 23.3
• 

  0.01 mg

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 70
• 

  0.04 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 17.5