Vegetables Low in Vitamin B1 (Thiamin) (61st - 80th) (per 100 g edible portion)

• Turnip (root, with skin, raw)
  
  0.03 mg
• Turnip (root, with skin, boiled)
  
  0.03 mg
• Turnip (root, without skin, raw)
  
  0.03 mg
• Turnip (root, without skin, boiled)
  
  0.03 mg
• Cucumber (fruit, raw)
  
  0.03 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.03 mg
• Qin cai (stems and leaves, boiled)
  
  0.03 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.03 mg
• Edible burdock (root, boiled)
  
  0.03 mg
• Shandong cai (leaves, raw)
  
  0.03 mg
• Ginger (rhizome, raw)
  
  0.03 mg
• Oriental pickling melon (fruit, raw)
  
  0.03 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.03 mg
• Sugukina (root, raw)
  
  0.03 mg
• Celery (petiole, raw)
  
  0.03 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.03 mg
• Taisai, Chinese mustard (salted pickles)
  
  0.03 mg
• Onion (bulb, raw)
  
  0.03 mg
• Onion (bulb, leached in water)
  
  0.03 mg
• Onion (bulb, boiled)
  
  0.03 mg