Vegetables High in Vitamin B1 (Thiamin) (per 100 g edible portion)

• Chrysanthemum (kikunori)
  
  0.73 mg
• Peanut (immature beans, raw)
  
  0.54 mg
• Red pepper (fruit, dried)
  
  0.5 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.45 mg
• Green pea (raw)
  
  0.39 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.33 mg
• Kiriboshi-daikon
  
  0.33 mg
• Green pea (frozen)
  
  0.33 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.31 mg
• Edamame (raw)
  
  0.31 mg
• Peanut (immature beans, boiled)
  
  0.3 mg
• Broad bean (immature beans, raw)
  
  0.3 mg
• Green pea (boiled)
  
  0.29 mg
• Edamame (frozen)
  
  0.28 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.26 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.25 mg
• Domiao (stems and leaves, raw)
  
  0.24 mg
• Edamame (boiled)
  
  0.24 mg
• Yomena (leaves, raw)
  
  0.23 mg
• Broad bean (immature beans, boiled)
  
  0.22 mg