Vegetables High in Vitamin B1 (Thiamin) (141st - 160th) (per 100 g edible portion)

• Red sweet pepper (fruit, sauted)
  
  0.06 mg
• Red sweet pepper (fruit, raw)
  
  0.06 mg
• Nozawana (leaves, raw)
  
  0.06 mg
• Kintoki (root without skin, boiled)
  
  0.06 mg
• Ha-ninjin (leaves, raw)
  
  0.06 mg
• Chinese chive (leaves, raw)
  
  0.06 mg
• Rape (stems and leaves, boiled)
  
  0.06 mg
• Eggplant Pickle (karashi-zuke)
  
  0.06 mg
• Tomato, Canned product (whole)
  
  0.06 mg
• Chicory (spears, raw)
  
  0.06 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.06 mg
• Tsumamina (leaves, raw)
  
  0.06 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.06 mg
• Kale (leaves, raw)
  
  0.06 mg
• Chrysanthemum (petals, boiled)
  
  0.06 mg
• Cauliflower (inflorescence, raw)
  
  0.06 mg
• Pumpkin, Western (fruit, frozen)
  
  0.06 mg
• Saltwort (stems and leaves, raw)
  
  0.06 mg
• Osaka-shirona (salted pickles)
  
  0.06 mg
• Osaka-shirona (leaves, raw)
  
  0.06 mg