The amount of Vegetables that contain 1 mg of Vitamin B1 (Thiamin)
(81 - 90)
0.1 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
10
0.01 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
×
100
0.24 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
4.2
0.3 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
3.3
0.26 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
3.8
0.07 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
×
14.3
0.13 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
7.7
0.02 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
50
0.01 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
×
100
0.01 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
×
100
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