The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (21 - 30)

• 

  0.03 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 3.3
• 

  0.11 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 0.9
• 

  0.74 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.1
• 

  0.33 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 0.3
• 

  0.44 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.2
• 

  0.05 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 2
• 

  0.04 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 2.5
• 

  0.02 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 5
• 

  0.1 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 1
• 

  0.1 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 1