Vegetables High in Vitamin B1 (Thiamin) (281st - 300th) (per 100 g edible portion)

• Malabar nightshade (stems and leaves, boiled)
  
  0.02 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0.02 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.02 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.02 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.02 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.02 mg
• Ta cai (leaves, boiled)
  
  0.02 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.02 mg
• Water dropwort (stems and leaves, boiled)
  
  0.02 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.02 mg
• Ha-shoga (rhizome, raw)
  
  0.02 mg
• Shandong cai (leaves, boiled)
  
  0.02 mg
• Pickle (sour type)
  
  0.02 mg
• Cucumber, Pickle (salted pickles)
  
  0.02 mg
• Cabbage (head, boiled)
  
  0.02 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.02 mg
• Turnip (leaves, boiled)
  
  0.02 mg
• Udo (stem, raw)
  
  0.02 mg
• Rhubarb (petiole, boiled)
  
  0.01 mg
• Scallion (pickles, sweetened)
  
  0.01 mg