Vitamin B1 (Thiamin) Content of Vegetables
(151 - 160)
0.1 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.07 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.11 mg
(per 220 g edible portion)
Tomato (fruit, raw)
0.07 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
0.01 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.03 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.06 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.08 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.03 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
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