The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin)
(61 - 70)
0.2 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
×
0.5
0.05 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
×
2
0.01 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
×
10
0.13 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
×
0.8
0.11 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
×
0.9
0.07 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
1.4
0.01 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
×
10
0.04 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
2.5
0.03 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
3.3
0.13 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
×
0.8
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