Vegetables Low in Vitamin B1 (Thiamin) (1st - 20th) (per 100 g edible portion)

• Kanpyo (raw)
  
  0 mg
• Kanpyo (boiled)
  
  0 mg
• Kogomi (spears, raw)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Ginger (pickles)
  
  0 mg
• Ginger (pickles, sweetened)
  
  0 mg
• Zuiki (fresh zuiki, boiled)
  
  0 mg
• Zuiki (dried ziuki, boiled)
  
  0 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg
• Eggplant Pickle (shiba-zuke)
  
  0 mg
• Pickle (sweet type)
  
  Tr
• Field horsetail (fertile shoot, boiled)
  
  Tr
• Japanese butterbur (petiole, raw)
  
  Tr
• Japanese butterbur (petiole, boiled)
  
  Tr
• Bracken (young shoots, boiled)
  
  Tr
• Udo (stem, leached in water)
  
  0.01 mg
• Zuiki (fresh zuiki, raw)
  
  0.01 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.01 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.01 mg