Vegetables High in Vitamin B1 (Thiamin) (21st - 40th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.21 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.21 mg
• Mugwort (leaves, raw)
  
  0.19 mg
• Brussels sprout (head, raw)
  
  0.19 mg
• Garlic (bulb, raw)
  
  0.19 mg
• Tossa jute (stems and leaves, raw)
  
  0.18 mg
• Asatsuki (leaves, boiled)
  
  0.17 mg
• Turnip rape (flower buds and stems, raw)
  
  0.16 mg
• Water pepper sprout (raw)
  
  0.15 mg
• Shepherd's purse (leaves, raw)
  
  0.15 mg
• Sweet corn (immature kernels, raw)
  
  0.15 mg
• Japanese angelica-tree (spears, raw)
  
  0.15 mg
• Zuiki (dried zuiki, raw)
  
  0.15 mg
• Sayaendo (immature pods, raw)
  
  0.15 mg
• Asatsuki (leaves, raw)
  
  0.15 mg
• Broccoli (inflorescence, raw)
  
  0.14 mg
• Red pepper (fruit, raw)
  
  0.14 mg
• Sayaendo (immature pods, boiled)
  
  0.14 mg
• Asparagus (shoots, boiled)
  
  0.14 mg
• Asparagus (shoots, raw)
  
  0.14 mg