The amount of Vegetables that contain 0.6 mg of Vitamin B1 (Thiamin) (61 - 70)

• 

  0.2 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 3
• 

  0.05 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 12
• 

  0.01 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 60
• 

  0.13 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 4.6
• 

  0.11 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 5.5
• 

  0.07 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 8.6
• 

  0.01 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 60
• 

  0.04 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 15
• 

  0.03 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 20
• 

  0.13 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 4.6