The amount of Vegetables that contain 0.8 mg of Vitamin B1 (Thiamin)
(221 - 230)
0.15 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
×
5.3
0.17 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
×
4.7
0.03 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
×
26.7
0.07 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
×
11.4
0.06 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
×
13.3
0.26 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
3.1
0.02 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
×
40
0.06 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
×
13.3
0.11 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
×
7.3
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
×
80
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