The amount of Vegetables that contain 0.6 mg of Vitamin B1 (Thiamin) (361 - 370)

• 

  0.08 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 7.5
• 

  0.58 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 12
• 

  0.01 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 60
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 30
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 60
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 60
• 

  0.59 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1
• 

  0.01 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 60