Vegetables High in Vitamin B1 (Thiamin) (221st - 240th) (per 100 g edible portion)

• Kyona (leaves, boiled)
  
  0.04 mg
• Cabbage (head, raw)
  
  0.04 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.04 mg
• Saltwort (stems and leaves, boiled)
  
  0.04 mg
• Green pea (canned in brine)
  
  0.04 mg
• Esharotto (bulb, raw)
  
  0.03 mg
• Mung bean sprout (boiled)
  
  0.03 mg
• Ne-mitsuba (leaves, boiled)
  
  0.03 mg
• Kiri-mitsuba (leaves, raw)
  
  0.03 mg
• Sponge gourd (immature fruit, boiled)
  
  0.03 mg
• Sponge gourd (immature fruit, raw)
  
  0.03 mg
• Swiss chard (leaves, boiled)
  
  0.03 mg
• Green sweet pepper (fruit, sauted)
  
  0.03 mg
• Green sweet pepper (fruit, raw)
  
  0.03 mg
• Chinese cabbage (head, raw)
  
  0.03 mg
• Nozawana (pickles, seasoned)
  
  0.03 mg
• Carrot, regular (juice, canned)
  
  0.03 mg
• Carrot, regular (root without skin, boiled)
  
  0.03 mg
• Eggplant Pickle (koji-zuke)
  
  0.03 mg
• Eggplant Pickle (salted pickles)
  
  0.03 mg