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200 Vegetables Highest in Thiamin (B1)

Ranked by a serving size.
2mg Thiamin (B1) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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

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