The amount of Vegetables that contain 0.6 mg of Vitamin B1 (Thiamin)
(401 - 410)
0.06 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
×
10
0.06 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
10
0.01 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
×
60
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
30
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
4.6
0.03 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
20
0.02 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
×
30
0.06 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
×
10
0.02 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
30
0.04 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
15
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