Vegetables Low in Vitamin B1 (Thiamin) (161st - 180th) (per 100 g edible portion)

• Leek (bulb and leaves, boiled)
  
  0.05 mg
• Head lettuce, crisp type (head, raw)
  
  0.05 mg
• Turfed stone leek (leaves, boiled)
  
  0.05 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.06 mg
• Endive (leaves, raw)
  
  0.06 mg
• Osaka-shirona (leaves, raw)
  
  0.06 mg
• Osaka-shirona (salted pickles)
  
  0.06 mg
• Saltwort (stems and leaves, raw)
  
  0.06 mg
• Pumpkin, Western (fruit, frozen)
  
  0.06 mg
• Cauliflower (inflorescence, raw)
  
  0.06 mg
• Chrysanthemum (petals, boiled)
  
  0.06 mg
• Kale (leaves, raw)
  
  0.06 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.06 mg
• Tsumamina (leaves, raw)
  
  0.06 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.06 mg
• Chicory (spears, raw)
  
  0.06 mg
• Tomato, Canned product (whole)
  
  0.06 mg
• Eggplant Pickle (karashi-zuke)
  
  0.06 mg
• Rape (stems and leaves, boiled)
  
  0.06 mg