Vitamin B1 (Thiamin) Content of Vegetables
(241 - 250)
0.01 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.01 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
-
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.01 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.01 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
-
(per 12 g edible portion)
Pickle (sour type)
0.02 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.34 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.03 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.02 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
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