The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (241 - 250)

• 

  0.05 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 2
• 

  0.07 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 1.4
• 

  0.11 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 0.9
• 

  0.01 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 10
• 

  0.2 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.5
• 

  0.9 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.1
• 

  0.02 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 5
• 

  0.15 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.7
• 

  0.08 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 1.3
• 

  0.01 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 10