The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (101 - 110)

• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 10
• 

  0.16 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 0.6
• 

  0.16 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 0.6
• 

  0.24 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 0.4
• 

  0.17 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 0.6
• 

  0.04 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 2.5
• 

  0.06 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 1.7
• 

  0.02 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 5
• 

  0.15 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.7
• 

  0.02 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 5