The amount of Fruits that contain 0.2 mg of Vitamin B1 (Thiamin) (141 - 150)

• 

  0.07 mg

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 2.9
• 

  0.06 mg

  (per 335 g edible portion)

  European pear (raw)
  × 3.3
• 

  0.06 mg

  (per 350 g edible portion)

  Japanese pear (raw)
  × 3.3
• 

  0.03 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, 50% fruit juice beverage)
  × 6.7
• 

  0.01 mg

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 20
• 

  0.04 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 5
• 

  0.03 mg

  (per 150 g edible portion)

  Valencia (fruit juices, 30% fruit juice beverage)
  × 6.7
• 

  0.03 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, juice with juice sacs)
  × 6.7
• 

  0.01 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, salted pickles)
  × 20
• 

  0.02 mg

  (per 100 g edible portion)

  Fig (canned in heavy syrup)
  × 10