Vegetables High in Vitamin B1 (Thiamin) (201st - 220th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  0.04 mg
• Yellow sweet pepper (fruit, raw)
  
  0.04 mg
• Table beet (root, boiled)
  
  0.04 mg
• Chinese cabbage (salted pickles)
  
  0.04 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.04 mg
• Mini-kyarotto (root, raw)
  
  0.04 mg
• Carrot, regular (root, frozen)
  
  0.04 mg
• Carrot, regular (root without skin, raw)
  
  0.04 mg
• Carrot, regular (root with skin, boiled)
  
  0.04 mg
• Chinese chive (leaves, boiled)
  
  0.04 mg
• Eggplant Western type (fruit, raw)
  
  0.04 mg
• Eggplant (fruit, boiled)
  
  0.04 mg
• Red chicory (leaves, raw)
  
  0.04 mg
• Tomatoes Canned products (juice)
  
  0.04 mg
• Bamboo shoot (shoots, boiled)
  
  0.04 mg
• Water dropwort (stems and leaves, raw)
  
  0.04 mg
• Shandong cai (salted pickles)
  
  0.04 mg
• Zha cai (pickles)
  
  0.04 mg
• Komatsuna (leaves, boiled)
  
  0.04 mg
• Kohlrabi (enlarged stems, raw)
  
  0.04 mg