Vegetables Low in Vitamin B1 (Thiamin) (41st - 60th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, raw)
  
  0.02 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.02 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.02 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.02 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0.02 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.02 mg
• Sweet corn, Canned product (cream style)
  
  0.02 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.02 mg
• Radish (root, raw)
  
  0.02 mg
• Chayote (fruit, raw)
  
  0.02 mg
• Chayote (salted pickles)
  
  0.02 mg
• Hiroshimana (salted pickles)
  
  0.02 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.02 mg
• Ito-mitsuba (leaves, boiled)
  
  0.02 mg
• Myoga-take (stems and leaves, raw)
  
  0.02 mg
• Black gram sprout (boiled)
  
  0.02 mg
• Yamagobo (miso-zuke)
  
  0.02 mg
• Bracken (young shoots, raw)
  
  0.02 mg
• Yama-udo (stem, raw)
  
  0.03 mg
• Osaka-shirona (leaves, boiled)
  
  0.03 mg