The amount of Vegetables that contain 0.8 mg of Vitamin B1 (Thiamin) (341 - 350)

• 

  0.04 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 20
• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 10
• 

  0.06 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 13.3
• 

  0.11 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 7.3
• 

  0.06 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 13.3
• 

  0.11 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 7.3
• 

  0.01 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 80
• 

  0.02 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 40
• 

  0.01 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 80
• 

  0.06 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 13.3