The amount of Vegetables that contain 0.8 mg of Vitamin B1 (Thiamin)
(281 - 290)
0.06 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
13.3
0.03 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
×
26.7
0.1 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
×
8
0.09 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
8.9
0.1 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
×
8
0.07 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
×
11.4
0.11 mg
(per 220 g edible portion)
Tomato (fruit, raw)
×
7.3
0.07 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
11.4
0.01 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
×
80
0.03 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
×
26.7
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