The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (161 - 170)

• 

  0.1 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 1
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 10
• 

  0.24 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 0.4
• 

  0.3 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 0.3
• 

  0.26 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 0.4
• 

  0.07 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 1.4
• 

  0.13 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 0.8
• 

  0.02 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 5
• 

  0.01 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 10
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 10