Vitamin B1 (Thiamin) Content of Vegetables
(191 - 200)
-
(per 12 g edible portion)
Green pea (canned in brine)
0.01 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0.02 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.02 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.01 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.01 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.59 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.01 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.05 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.04 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
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