The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (321 - 330)

• 

  0.01 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 10
• 

  0.01 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 10
• 

  0.06 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 1.7
• 

  0.06 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 1.7
• 

  0.11 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 0.9
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 10
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 2.5
• 

  0.04 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 2.5
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 2
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 2