Vegetables High in Vitamin B1 (Thiamin) (161st - 180th) (per 100 g edible portion)

• Endive (leaves, raw)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.06 mg
• Turfed stone leek (leaves, boiled)
  
  0.05 mg
• Head lettuce, crisp type (head, raw)
  
  0.05 mg
• Leek (bulb and leaves, boiled)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Ne-mitsuba (leaves, raw)
  
  0.05 mg
• Spinach (leaves, boiled)
  
  0.05 mg
• Hinona (root with tops, raw)
  
  0.05 mg
• Tomapi (fruit, raw)
  
  0.05 mg
• Table beet (root, raw)
  
  0.05 mg
• Chinese cabbage (kim chee)
  
  0.05 mg
• Nozawana (salted pickles)
  
  0.05 mg
• Ha-negi (leaves, raw)
  
  0.05 mg
• Carrot, regular (root with skin, raw)
  
  0.05 mg
• Ki-nira (leaves, raw)
  
  0.05 mg
• Bitter gourd (fruit, sauted)
  
  0.05 mg
• Bitter gourd (fruit, raw)
  
  0.05 mg
• Eggplant Western type (fruit, fried)
  
  0.05 mg