The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (121 - 130)

• 

  0.04 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 2.5
• 

  0.04 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 2.5
• 

  0.03 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 3.3
• 

  0.06 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 1.7
• 

  0.07 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 1.4
• 

  0.12 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 0.8
• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 5
• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 5
• 

  0.01 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 10
• 

  0.1 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 1