Vegetables Low in Vitamin B1 (Thiamin) (241st - 260th) (per 100 g edible portion)

• Lily bulb (bulb, raw)
  
  0.08 mg
• Mugwort (leaves, boiled)
  
  0.08 mg
• Wasabi (wasabi-zuke)
  
  0.08 mg
• Okra (pods, raw)
  
  0.09 mg
• Okra (pods, boiled)
  
  0.09 mg
• Komatsuna (leaves, raw)
  
  0.09 mg
• Winged bean (immature pods, raw)
  
  0.09 mg
• Perilla (seeds, raw)
  
  0.09 mg
• Yard bean (immature pods, boiled)
  
  0.09 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.09 mg
• Young sweet corn (young ear, raw)
  
  0.09 mg
• Soybean sprout (raw)
  
  0.09 mg
• Ashitaba (stems and leaves, raw)
  
  0.1 mg
• Chrysanthemum (petals, raw)
  
  0.1 mg
• Gyoja-ninniku (leaves, raw)
  
  0.1 mg
• Watercress (stems and leaves, raw)
  
  0.1 mg
• Arrowhead (tuber, boiled)
  
  0.1 mg
• Garland chrysanthemum (leaves, raw)
  
  0.1 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.1 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.1 mg