Foods Low in Vitamin B1 (Thiamin) (1001st - 1020th) (per 100 g edible portion)

• Ha-daikon (leaves, raw)
  
  0.07 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.07 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.07 mg
• Japanese angelica-tree (spears, boiled)
  
  0.07 mg
• Field horsetail (fertile shoot, raw)
  
  0.07 mg
• Cherry tomato (fruit, raw)
  
  0.07 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.07 mg
• Hana-nira (scape and flower bud, raw)
  
  0.07 mg
• Kintoki (root with skin, raw)
  
  0.07 mg
• Kintoki (root with skin, boiled)
  
  0.07 mg
• Kintoki (root without skin, raw)
  
  0.07 mg
• Bai cai (leaves, raw)
  
  0.07 mg
• Swiss chard (leaves, raw)
  
  0.07 mg
• Alfalfa sprout (raw)
  
  0.07 mg
• Lily bulb (bulb, boiled)
  
  0.07 mg
• Scallion (bulb, raw)
  
  0.07 mg
• Akebia (flesh, raw)
  
  0.07 mg
• Satsuma mandarin (segments, early ripening type, raw)
  
  0.07 mg
• Satsuma mandarin (juice sacs, early ripening type, raw)
  
  0.07 mg
• Navel (juice sacs, raw)
  
  0.07 mg