The amount of Vegetables that contain 1.4 mg of Vitamin B1 (Thiamin)
(21 - 30)
0.03 mg
(per 10 g edible portion)
Green pea (boiled)
×
46.7
0.11 mg
(per 80 g edible portion)
Edamame (frozen)
×
12.7
0.74 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
1.9
0.33 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
×
4.2
0.44 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
3.2
0.05 mg
(per 40 g edible portion)
Edamame (boiled)
×
28
0.04 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
×
35
0.02 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
×
70
0.1 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
×
14
0.1 mg
(per 55 g edible portion)
Garlic (bulb, raw)
×
14
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