Vitamin B1 (Thiamin) Content of Vegetables
(181 - 190)
0.11 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.06 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.11 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.01 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.02 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.01 mg
(per 18 g edible portion)
Zha cai (pickles)
0.06 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.08 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.58 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
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