Vitamin B1 (Thiamin) Content of Vegetables
(1 - 10)
0.04 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.02 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.59 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.02 mg
(per 5 g edible portion)
Green pea (raw)
3.96 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
0.03 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.03 mg
(per 10 g edible portion)
Green pea (frozen)
0.04 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.09 mg
(per 50 g edible portion)
Edamame (raw)
0.06 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
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