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58 Beans and Lentils Highest in Thiamin (B1)

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1.2mg Thiamin (B1) = 100% DV
  1. Veggie Burgers
    1.9mg (155% DV) in 1 pattie
  2. Soymilk
    0.7mg (62% DV) in 16oz glass
  3. Cooked Green Soybeans
    0.5mg (39% DV) in 1 cup
  4. Navy Beans
    0.4mg (36% DV) in 1 cup
  5. Cooked Small White Beans
    0.4mg (35% DV) in 1 cup
  6. Black Beans
    0.4mg (35% DV) in 1 cup
  7. Black Turtle Beans
    0.4mg (35% DV) in 1 cup
  8. Firm Tofu
    0.4mg (33% DV) in 1 cup
  9. Cranberry Beans (roman Beans)
    0.4mg (31% DV) in 1 cup
  10. Split Peas
    0.4mg (31% DV) in 1 cup
  11. Canned Navy Beans
    0.4mg (31% DV) in 1 cup
  12. Black-eyed Peas (cowpeas)
    0.3mg (29% DV) in 1 cup
  13. Baked Beans
    0.3mg (29% DV) in 1 cup
  14. Lentils (cooked)
    0.3mg (28% DV) in 1 cup
  15. Mung Beans (cooked)
    0.3mg (28% DV) in 1 cup
  16. Pinto Beans (cooked)
    0.3mg (28% DV) in 1 cup
  17. Edamame
    0.3mg (26% DV) in 1 cup
  18. Lima Beans
    0.3mg (25% DV) in 1 cup
  19. Canned Kidney Beans
    0.3mg (25% DV) in 1 cup
  20. Kidney Beans
    0.3mg (24% DV) in 1 cup
  21. Cooked Red Kidney Beans
    0.3mg (24% DV) in 1 cup
  22. Great Northern Beans
    0.3mg (23% DV) in 1 cup
  23. Canned Red Kidney Beans
    0.3mg (23% DV) in 1 cup
  24. Mungo Beans (cooked)
    0.3mg (23% DV) in 1 cup
  25. Boiled Soybeans (edamame)
    0.3mg (22% DV) in 1 cup
  26. Adzuki Beans
    0.3mg (22% DV) in 1 cup
  27. Canned Baked Beans
    0.2mg (20% DV) in 1 cup
  28. California Red Kidney Beans
    0.2mg (19% DV) in 1 cup
  29. Cooked Large White Beans
    0.2mg (18% DV) in 1 cup
  30. Tofu Prepared With Calcium
    0.2mg (17% DV) in 1 cup
  31. Chickpeas (garbanzo Beans) (cooked)
    0.2mg (16% DV) in 1 cup
  32. Raw Peanuts
    0.2mg (15% DV) in 1 oz
  33. Cooked Blackeyed Peas
    0.2mg (14% DV) in 1 cup
  34. Broad Beans (fava)
    0.2mg (14% DV) in 1 cup
  35. Vanilla Soymilk
    0.1mg (12% DV) in 1 cup
  36. Natto
    0.1mg (12% DV) in 1/2 cup
  37. Canned Mature (white) Lima Beans
    0.1mg (11% DV) in 1 cup
  38. Tempeh
    0.1mg (11% DV) in 1 cup
  39. Cooked Broadbeans
    0.1mg (11% DV) in 100 grams
  40. Canned Chili With Beans
    0.1mg (10% DV) in 1 cup
  41. Dry-roasted Soybeans
    0.1mg (10% DV) in 1oz
  42. Canned Refried Beans
    0.1mg (8% DV) in 1 cup
  43. Firm Tofu (With Calcium and Magnesium)
    0.1mg (6% DV) in 1/2 cup
  44. Soft Tofu
    0.1mg (5% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  45. Tempeh Cooked
    0.1mg (5% DV) in 100 grams
  46. Fortified Chocolate Soymilk
    0.1mg (4% DV) in 1 cup
  47. Unsalted Peanut Butter (smooth)
    0mg (4% DV) in 2 tbsp
  48. Tofu Extra Firm Prepared With Nigari
    0mg (4% DV) in 1/5 block
  49. Peanut Butter (smooth)
    0mg (3% DV) in 2 tbsp
  50. Peanut Butter (chunk Style)
    0mg (3% DV) in 2 tbsp
  51. Hummus (commercial)
    0mg (2% DV) in 1 tbsp
  52. Falafel
    0mg (2% DV) in 1 patty (approx 2-1/4 Inch dia)
  53. Okara
    0mg (2% DV) in 1 cup
  54. Miso
    0mg (1% DV) in 1 tbsp
  55. Stinky Tofu
    0mg (1% DV) in 1 block
  56. Hummus (homemade)
    0mg (1% DV) in 1 tablespoon
  57. Tamari
    0mg (1% DV) in 1 tbsp
  58. Soy Sauce
    0mg in 1 tbsp

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.