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200 Vegetables Highest in Thiamin (B1)

Ranked by a serving size.

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

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