The amount of Vegetables that contain 1.5 mg of Vitamin B1 (Thiamin)
(1 - 10)
0.04 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
37.5
0.02 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
75
0.59 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
×
2.5
0.02 mg
(per 5 g edible portion)
Green pea (raw)
×
75
3.96 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
0.4
0.03 mg
(per 10 g edible portion)
Kiriboshi-daikon
×
50
0.03 mg
(per 10 g edible portion)
Green pea (frozen)
×
50
0.04 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
37.5
0.09 mg
(per 50 g edible portion)
Edamame (raw)
×
16.7
0.06 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
×
25
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25
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