Vegetables High in Vitamin B1 (Thiamin) (181st - 200th) (per 100 g edible portion)

• Eggplant (fruit, raw)
  
  0.05 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.05 mg
• Tomato (fruit, raw)
  
  0.05 mg
• Bamboo shoot (shoots, raw)
  
  0.05 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.05 mg
• Ta cai (leaves, raw)
  
  0.05 mg
• Zucchini (fruit, raw)
  
  0.05 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.05 mg
• Edible burdock (root, raw)
  
  0.05 mg
• Qin cai (stems and leaves, raw)
  
  0.05 mg
• Green ball (head, raw)
  
  0.05 mg
• Cauliflower (inflorescence, boiled)
  
  0.05 mg
• Spaghetti squash (fruit, raw)
  
  0.05 mg
• Rhubarb (petiole, raw)
  
  0.04 mg
• Mung bean sprout (raw)
  
  0.04 mg
• Black gram sprout (raw)
  
  0.04 mg
• Soybean sprout (boiled)
  
  0.04 mg
• Ito-mitsuba (leaves, raw)
  
  0.04 mg
• Manchurian wild rice (stem, raw)
  
  0.04 mg
• Hinona (pickles, sweetened)
  
  0.04 mg