The amount of Vegetables that contain 0.8 mg of Vitamin B1 (Thiamin)
(301 - 310)
0.06 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
×
13.3
0.08 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
×
10
0.1 mg
(per 215 g edible portion)
Edible burdock (root, raw)
×
8
0.03 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
×
26.7
0.34 mg
(per 805 g edible portion)
Green ball (head, raw)
×
2.4
0.33 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
2.4
0.22 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
×
3.6
0.02 mg
(per 50 g edible portion)
Mung bean sprout (raw)
×
40
0.02 mg
(per 50 g edible portion)
Black gram sprout (raw)
×
40
0.02 mg
(per 50 g edible portion)
Soybean sprout (boiled)
×
40
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