Vitamin B1 (Thiamin) Content of Vegetables
(211 - 220)
0.01 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.03 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.02 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.06 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.02 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
-
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.04 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.04 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
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