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