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200 Vegetables Highest in Thiamin (B1)

Ranked by a serving size.
1.2mg Thiamin (B1) = 100% DV
  1. Kidney Bean Sprouts
    0.7mg (57% DV) in 1 cup
  2. Stirfried Soybean Sprouts
    0.4mg (35% DV) in 100 grams
  3. Cooked Green Peas
    0.4mg (35% DV) in 1 cup
  4. Peas
    0.4mg (32% DV) in 1 cup
  5. Baked Acorn Squash
    0.3mg (29% DV) in 1 cup, cubes
  6. Succotash
    0.3mg (27% DV) in 1 cup
  7. Poi
    0.3mg (26% DV) in 1 cup
  8. Jerusalem-artichokes Raw
    0.3mg (25% DV) in 1 cup slices
  9. Asparagus (cooked)
    0.3mg (24% DV) in 1 cup
  10. Pea Sprouts
    0.3mg (23% DV) in 1 cup
  11. Hash Browns
    0.3mg (22% DV) in 1 cup
  12. Cooked Acorn Squash
    0.2mg (20% DV) in 1 cup, mashed
  13. Cooked Lima Beans
    0.2mg (20% DV) in 1 cup
  14. Soybean Sprouts
    0.2mg (20% DV) in 1 cup
  15. Bamboo Shoots
    0.2mg (19% DV) in 1 cup (1/2 Inch slices)
  16. Yellow Corn Sweet
    0.2mg (19% DV) in 1 cup
  17. Spirulina
    0.2mg (19% DV) in 100 grams
  18. Cooked Lentil Sprouts
    0.2mg (18% DV) in 100 grams
  19. Cooked Okra
    0.2mg (18% DV) in 1 cup slices
  20. Cooked Snow Peas
    0.2mg (17% DV) in 1 cup
  21. Okra
    0.2mg (17% DV) in 1 cup
  22. Acorn Squash
    0.2mg (16% DV) in 1 cup, cubes
  23. Cooked Soybean Sprouts
    0.2mg (16% DV) in 1 cup
  24. Asparagus
    0.2mg (16% DV) in 1 cup
  25. Cassava
    0.2mg (15% DV) in 1 cup
  26. Lentil Sprouts
    0.2mg (15% DV) in 1 cup
  27. Arrowroot
    0.2mg (14% DV) in 1 cup, sliced
  28. Cooked Spinach
    0.2mg (14% DV) in 1 cup
  29. Cooked Beet Greens
    0.2mg (14% DV) in 1 cup (1 Inch pieces)
  30. Brussels Sprouts (cooked)
    0.2mg (14% DV) in 1 cup
  31. Dried Spirulina Seaweed
    0.2mg (14% DV) in 1 tablespoon
  32. Baked Potato (no Skin)
    0.2mg (14% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  33. Cooked Hubbard Squash
    0.2mg (13% DV) in 1 cup, cubes
  34. Canned Asparagus
    0.1mg (12% DV) in 1 cup
  35. Cooked Butternut Squash
    0.1mg (12% DV) in 1 cup, cubes
  36. Sweet White Corn
    0.1mg (12% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  37. Cooked Broccoli Raab
    0.1mg (12% DV) in 1 NLEA serving
  38. Boiled Potatoes
    0.1mg (12% DV) in 1 potato (2-1/2 Inch dia, sphere)
  39. Cooked Taro
    0.1mg (12% DV) in 1 cup, sliced
  40. Butternut Squash
    0.1mg (12% DV) in 1 cup, cubes
  41. Cooked Rutabagas (neeps, Swedes)
    0.1mg (12% DV) in 1 cup, cubes
  42. Cooked Dandelion Greens
    0.1mg (11% DV) in 1 cup, chopped
  43. Canned Mushrooms
    0.1mg (11% DV) in 1 cup
  44. Yautia
    0.1mg (11% DV) in 1 cup, sliced
  45. Lotus Root
    0.1mg (11% DV) in 10 slices (2-1/2 Inch dia)
  46. Cooked Yam
    0.1mg (11% DV) in 1 cup, cubes
  47. Rutabagas (neeps, Swedes)
    0.1mg (11% DV) in 1 cup, cubes
  48. Baked Red Potatoes
    0.1mg (10% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  49. Brussels Sprouts (raw)
    0.1mg (10% DV) in 1 cup
  50. Cooked Scallop Squash
    0.1mg (10% DV) in 1 cup, mashed
  51. Cooked Sweet Potatoes
    0.1mg (10% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  52. Parsnips
    0.1mg (10% DV) in 1 cup slices
  53. Cooked White Button Mushrooms
    0.1mg (10% DV) in 1 cup pieces
  54. Baked Potatoes (with Skin)
    0.1mg (9% DV) in 1 potato medium
  55. Stewed Tomatoes
    0.1mg (9% DV) in 1 cup
  56. Oyster Mushrooms
    0.1mg (9% DV) in 1 cup sliced
  57. Cooked Red Cabbage
    0.1mg (9% DV) in 1 cup
  58. Dandelion Greens
    0.1mg (9% DV) in 1 cup, chopped
  59. Cooked Artichokes (globe Or French)
    0.1mg (9% DV) in 1 cup
  60. White Button Mushrooms (stir-fried)
    0.1mg (9% DV) in 1 cup sliced
  61. Sweet Potatoes
    0.1mg (9% DV) in 1 cup, cubes
  62. Cooked Carrots
    0.1mg (9% DV) in 1 cup slices
  63. Mustard Spinach
    0.1mg (9% DV) in 1 cup, chopped
  64. Cooked Podded Peas
    0.1mg (9% DV) in 1 cup
  65. Maitake Mushrooms
    0.1mg (9% DV) in 1 cup diced
  66. Banana Peppers
    0.1mg (8% DV) in 1 cup
  67. Chinese Broccoli
    0.1mg (8% DV) in 100 grams
  68. Taro
    0.1mg (8% DV) in 1 cup, sliced
  69. Broccoli (cooked)
    0.1mg (8% DV) in 1 cup chopped
  70. Snow Peas
    0.1mg (8% DV) in 1 cup, whole
  71. Cooked Green Snap Beans
    0.1mg (8% DV) in 1 cup
  72. Cooked Yellow Snap Beans
    0.1mg (8% DV) in 1 cup
  73. Artichokes (globe Or French)
    0.1mg (8% DV) in 1 artichoke, medium
  74. Cooked Cabbage
    0.1mg (8% DV) in 1 cup
  75. Scallop Squash
    0.1mg (8% DV) in 1 cup slices
  76. Cooked Escarole
    0.1mg (7% DV) in 1 cup
  77. Onion Rings
    0.1mg (7% DV) in 1 cup
  78. Cooked Onions
    0.1mg (7% DV) in 1 cup
  79. Portabellas (exposed To Sunlight Or Uv)
    0.1mg (7% DV) in 1 cup sliced
  80. Cooked Tomatoes
    0.1mg (7% DV) in 1 cup
  81. Green Bell Peppers
    0.1mg (7% DV) in 1 cup, chopped
  82. French Fries
    0.1mg (7% DV) in 10 strip
  83. Yellow Snap Beans
    0.1mg (7% DV) in 1 cup 1/2 Inch pieces
  84. Cooked Chinese Broccoli
    0.1mg (7% DV) in 1 cup
  85. Cooked Yellow Sweet Corn
    0.1mg (7% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  86. Crimini Mushrooms
    0.1mg (7% DV) in 1 cup whole
  87. Crimini Mushrooms (exposed To Sunlight Or Uv)
    0.1mg (7% DV) in 1 cup whole
  88. Green Snap Beans (raw)
    0.1mg (7% DV) in 1 cup 1/2 Inch pieces
  89. Cooked Garden Cress
    0.1mg (7% DV) in 1 cup
  90. Hubbard Squash
    0.1mg (7% DV) in 1 cup, cubes
  91. Jew's Ear
    0.1mg (7% DV) in 1 cup slices
  92. Cooked Green Bell Peppers
    0.1mg (7% DV) in 1 cup, chopped or strips
  93. Cooked Red Bell Peppers
    0.1mg (7% DV) in 1 cup, strips
  94. Cooked Sweet White Corn
    0.1mg (7% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  95. Jute Potherb (molokhiya) (cooked)
    0.1mg (7% DV) in 1 cup
  96. Cooked Summer Squash
    0.1mg (7% DV) in 1 cup, sliced
  97. Celeriac
    0.1mg (7% DV) in 1 cup
  98. Cooked Cookneck Summer Squash
    0.1mg (6% DV) in 1 cup, sliced
  99. Cooked Collards
    0.1mg (6% DV) in 1 cup, chopped
  100. Cooked Lotus Root
    0.1mg (6% DV) in 1/2 cup
  101. Cooked Pumpkin
    0.1mg (6% DV) in 1 cup, mashed
  102. Cooked Eggplant
    0.1mg (6% DV) in 1 cup (1 Inch cubes)
  103. Cooked Savoy Cabbage
    0.1mg (6% DV) in 1 cup, shredded
  104. Cooked Mustard Spinach
    0.1mg (6% DV) in 1 cup, chopped
  105. Onions
    0.1mg (6% DV) in 1 cup, chopped
  106. Green Tomatoes
    0.1mg (6% DV) in 1 medium
  107. Canned Lima Beans
    0.1mg (6% DV) in 1 cup
  108. Cooked Kale
    0.1mg (6% DV) in 1 cup, chopped
  109. Mashed Sweet Potatoes
    0.1mg (6% DV) in 1 cup
  110. Kohlrabi
    0.1mg (6% DV) in 1 cup
  111. Baked Russet Potatoes
    0.1mg (6% DV) in 100 grams
  112. Cooked Kohlrabi
    0.1mg (6% DV) in 1 cup slices
  113. Chrysanthemum Leaves
    0.1mg (6% DV) in 1 cup, chopped
  114. Broccoli
    0.1mg (5% DV) in 1 cup chopped
  115. Broccoli Raab (rapini)
    0.1mg (5% DV) in 1 cup chopped
  116. Cooked Parsnips
    0.1mg (5% DV) in 1/2 cup slices
  117. Crookneck Summer Squash
    0.1mg (5% DV) in 1 cup sliced
  118. Cooked Turnip Greens
    0.1mg (5% DV) in 1 cup, chopped
  119. Sweet Red Bell Peppers
    0.1mg (5% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  120. Bitter Melon (cooked)
    0.1mg (5% DV) in 1 cup (1/2 Inch pieces)
  121. Cooked Zucchini
    0.1mg (5% DV) in 1 cup, sliced
  122. Canned Tomato Puree
    0.1mg (5% DV) in 1 cup
  123. Cooked Green Cauliflower
    0.1mg (5% DV) in 1/5 head
  124. Sweet Onions
    0.1mg (5% DV) in 1 NLEA serving
  125. Cooked Swiss Chard
    0.1mg (5% DV) in 1 cup, chopped
  126. Canned Pumpkin
    0.1mg (5% DV) in 1 cup
  127. Cooked Spaghetti Squash
    0.1mg (5% DV) in 1 cup
  128. Red Cabbage
    0.1mg (5% DV) in 1 cup, chopped
  129. White Button Mushrooms
    0.1mg (5% DV) in 1 cup, pieces or slices
  130. Cooked Mustard Greens
    0.1mg (5% DV) in 1 cup, chopped
  131. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
  132. White Button Mushrooms (exposed To Sunlight Or Uv)
    0.1mg (5% DV) in 1 cup pieces or slices
  133. Serrano Peppers
    0.1mg (5% DV) in 1 cup, chopped
  134. Zucchini
    0.1mg (5% DV) in 1 cup, chopped
  135. Tomatoes
    0.1mg (5% DV) in 1 cup cherry tomatoes
  136. Cabbage
    0.1mg (5% DV) in 1 cup, chopped
  137. Pak-choi (bok Choy) (cooked)
    0.1mg (5% DV) in 1 cup, shredded
  138. Cauliflower
    0.1mg (5% DV) in 1 cup chopped (1/2 Inch pieces)
  139. Cooked Shiitake Mushrooms
    0.1mg (5% DV) in 1 cup pieces
  140. Cooked New Zealand Spinach
    0.1mg (5% DV) in 1 cup, chopped
  141. Summer Squash
    0.1mg (5% DV) in 1 cup, sliced
  142. Leeks
    0.1mg (4% DV) in 1 cup
  143. Cooked Cauliflower
    0.1mg (4% DV) in 1 cup
  144. Parsley
    0.1mg (4% DV) in 1 cup chopped
  145. Turnips
    0.1mg (4% DV) in 1 cup, cubes
  146. Cooked Scotch Kale
    0.1mg (4% DV) in 1 cup, chopped
  147. Sweet Yellow Peppers
    0.1mg (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  148. Portabella Mushrooms
    0.1mg (4% DV) in 1 cup diced
  149. Green Cauliflower
    0.1mg (4% DV) in 1 cup
  150. Portabellas (exposed To Sun/uv)
    0.1mg (4% DV) in 1 cup diced
  151. Vinespinach
    0.1mg (4% DV) in 100 grams
  152. Cooked Burdock Root
    0mg (4% DV) in 1 cup (1 Inch pieces)
  153. Savoy Cabbage
    0mg (4% DV) in 1 cup, shredded
  154. Cooked Swamp Cabbage
    0mg (4% DV) in 1 cup, chopped
  155. Carrots
    0mg (4% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  156. Baked Potatoes
    0mg (4% DV) in 100 grams
  157. Pumpkin Leaves (cooked)
    0mg (4% DV) in 1 cup
  158. Scotch Kale
    0mg (4% DV) in 1 cup, chopped
  159. Cooked Malabar Spinach
    0mg (4% DV) in 1 cup
  160. Cooked Beets
    0mg (4% DV) in 1 cup
  161. Morel Mushrooms
    0mg (4% DV) in 1 cup
  162. Mustard Greens
    0mg (4% DV) in 1 cup, chopped
  163. Citronella (lemon Grass)
    0mg (4% DV) in 1 cup
  164. Beets (raw)
    0mg (4% DV) in 1 cup
  165. Cooked Celeriac
    0mg (4% DV) in 1 cup pieces
  166. Cooked Chayote
    0mg (4% DV) in 1 cup (1 Inch pieces)
  167. Cooked Turnips
    0mg (4% DV) in 1 cup, cubes
  168. Hot Green Chili Peppers
    0mg (3% DV) in 1 pepper
  169. Garden Cress
    0mg (3% DV) in 1 cup
  170. Endive
    0mg (3% DV) in 1 cup
  171. Canned Tomato Paste
    0mg (3% DV) in 1/4 cup
  172. Turnip Greens
    0mg (3% DV) in 1 cup, chopped
  173. Radish Sprouts
    0mg (3% DV) in 1 cup
  174. Beet Greens (raw)
    0mg (3% DV) in 1 cup
  175. Bitter Melon
    0mg (3% DV) in 1 cup (1/2 Inch pieces)
  176. Pumpkin Leaves
    0mg (3% DV) in 1 cup
  177. Spaghetti Squash
    0mg (3% DV) in 1 cup, cubes
  178. Cooked Purslane
    0mg (3% DV) in 1 cup
  179. Cooked Celery
    0mg (3% DV) in 1 cup, diced
  180. Winter Squash
    0mg (3% DV) in 1 cup, cubes
  181. Bamboo Shoots (canned)
    0mg (3% DV) in 1 cup (1/8 Inch slices)
  182. Romain Lettuce
    0mg (3% DV) in 1 cup shredded
  183. Witloof Chicory
    0mg (3% DV) in 1 head
  184. Chrysanthemum
    0mg (3% DV) in 1 cup (1 Inch pieces)
  185. Cooked Winter Squash
    0mg (3% DV) in 1 cup, cubes
  186. Eggplant
    0mg (3% DV) in 1 cup, cubes
  187. Cooked Leeks
    0mg (3% DV) in 1 leek
  188. Red Chili Peppers
    0mg (3% DV) in 1 pepper
  189. Butterhead Lettuce
    0mg (3% DV) in 1 cup, shredded or chopped
  190. Watercress
    0mg (3% DV) in 1 cup, chopped
  191. Iceberg Lettuce
    0mg (3% DV) in 1 cup shredded
  192. Sauerkraut
    0mg (3% DV) in 1 cup
  193. Sun-dried Hot Chile Peppers
    0mg (3% DV) in 1 cup
  194. Dried Ancho Peppers
    0mg (3% DV) in 1 pepper
  195. Bok Choy
    0mg (2% DV) in 1 cup, shredded
  196. Cucumber
    0mg (2% DV) in 1 cup
  197. Baby Carrots
    0mg (2% DV) in 1 NLEA serving
  198. Alfalfa Sprouts
    0mg (2% DV) in 1 cup
  199. Green Leaf Lettuce
    0mg (2% DV) in 1 cup shredded
  200. Laver Seaweed
    0mg (2% DV) in 10 sheets

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