The amount of Vegetables that contain 0.2 mg of Vitamin B1 (Thiamin) (461 - 470)

• 

  0.01 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 20
• 

  0.01 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 20
• 

  0.01 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 20
• 

  0.02 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 10
• 

  0.34 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.6
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 6.7
• 

  0.02 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 10
• 

  0.02 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 10
• 

  0.19 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 1.1
• 

  0.18 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 1.1