Vitamin B1 (Thiamin) Content of Vegetables
(Initial A) (1 - 10)
0.01 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0.02 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.02 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.04 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.05 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.05 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.03 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.04 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
<
1
2
>
