The amount of Vegetables that contain 0.6 mg of Vitamin B1 (Thiamin) (301 - 310)

• 

  0.06 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 10
• 

  0.08 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 7.5
• 

  0.1 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 6
• 

  0.03 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 20
• 

  0.34 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.8
• 

  0.33 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.8
• 

  0.22 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.7
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 30