The amount of Foods that contain 0.9 mg of Vitamin B1 (Thiamin) (1861 - 1870)

• 

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 45
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 6.9
• 

  0.03 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 30
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 45
• 

  0.06 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 15
• 

  0.02 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 45
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 22.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 22.5
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 30
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 22.5