The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (401 - 410)

• 

  0.06 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 1.7
• 

  0.06 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 1.7
• 

  0.01 mg

  (per 39 g edible portion)

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

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 5
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 0.8
• 

  0.03 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 3.3
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 5
• 

  0.06 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 1.7
• 

  0.02 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 5
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 2.5