The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (1 - 10)

• 

  0.04 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 2.5
• 

  0.02 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 5
• 

  0.59 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 0.2
• 

  0.02 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 5
• 

  3.96 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.03
• 

  0.03 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 3.3
• 

  0.03 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 3.3
• 

  0.04 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 2.5
• 

  0.09 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 1.1
• 

  0.06 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 1.7