Vitamin B1 (Thiamin) Content of Vegetables
(221 - 230)
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.07 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.03 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.01 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.01 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.01 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.01 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.06 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
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