Vegetables Low in Vitamin B1 (Thiamin) (181st - 200th) (per 100 g edible portion)

• Chinese chive (leaves, raw)
  
  0.06 mg
• Ha-ninjin (leaves, raw)
  
  0.06 mg
• Kintoki (root without skin, boiled)
  
  0.06 mg
• Nozawana (leaves, raw)
  
  0.06 mg
• Red sweet pepper (fruit, raw)
  
  0.06 mg
• Red sweet pepper (fruit, sauted)
  
  0.06 mg
• Hiroshimana (leaves, raw)
  
  0.06 mg
• Fukinoto (inflorescence, boiled)
  
  0.06 mg
• Broccoli (inflorescence, boiled)
  
  0.06 mg
• Spinach (leaves, frozen)
  
  0.06 mg
• Tossa jute (stems and leaves, boiled)
  
  0.06 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.06 mg
• Leek (bulb and leaves, raw)
  
  0.06 mg
• Head lettuce, butter type (leaves, raw)
  
  0.06 mg
• Cos lettuce (leaves, raw)
  
  0.06 mg
• East Indian lotus root (rhizome, boiled)
  
  0.06 mg
• Rocket salad (leaves, raw)
  
  0.06 mg
• Turfed stone leek (leaves, raw)
  
  0.06 mg
• Wasabi (rhizome, raw)
  
  0.06 mg
• Artichoke (flower bud, boiled)
  
  0.07 mg