The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (421 - 430)

• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 2.5
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 3.3
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 2.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 2.5
• 

  0.07 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 1.4
• 

  0.03 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 3.3
• 

  0.01 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 10
• 

  0.01 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 10
• 

  0.01 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 10
• 

  0.01 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 10