Vegetables Low in Vitamin B1 (Thiamin) (221st - 240th) (per 100 g edible portion)

• Kintoki (root without skin, raw)
  
  0.07 mg
• Bai cai (leaves, raw)
  
  0.07 mg
• Swiss chard (leaves, raw)
  
  0.07 mg
• Alfalfa sprout (raw)
  
  0.07 mg
• Lily bulb (bulb, boiled)
  
  0.07 mg
• Scallion (bulb, raw)
  
  0.07 mg
• Artichoke (flower bud, raw)
  
  0.08 mg
• Turnip (leaves, raw)
  
  0.08 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.08 mg
• Leaf mustard (salted pickles)
  
  0.08 mg
• Kyona (leaves, raw)
  
  0.08 mg
• Yard bean (immature pods, raw)
  
  0.08 mg
• Sugukina (leaves, raw)
  
  0.08 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.08 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.08 mg
• Red pepper (leaves and fruits, raw)
  
  0.08 mg
• Konegi (leaves, raw)
  
  0.08 mg
• Red garlic (bulb and leaves, raw)
  
  0.08 mg
• Basil (leaves, raw)
  
  0.08 mg
• Hyacinth bean (immature pods, raw)
  
  0.08 mg