The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (221 - 230)

• 

  0.15 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.7
• 

  0.17 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 0.6
• 

  0.03 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 3.3
• 

  0.07 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 1.4
• 

  0.06 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 1.7
• 

  0.26 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 0.4
• 

  0.02 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 5
• 

  0.06 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.7
• 

  0.11 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 0.9
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 10