Vitamin B1 (Thiamin) Content of Vegetables
(121 - 130)
0.26 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.02 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.06 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.11 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.05 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.07 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.11 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.01 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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