NutriDB
Nutrient Rankings/Thiamine (B1)

🔋 Vegetables and Vegetable Products — Highest Thiamine (B1)(per 100g)

Converts carbohydrates into energy. Essential for nerve function and metabolism. FDA Daily Value: 1.2mg.

#FoodThiamine (B1)(mg)
721Turnips, cooked, boiled, drained, without salt0.03
722Potatoes, hash brown, refrigerated, unprepared0.03
723Sweet potato, canned, mashed0.03
724Corn, sweet, white, canned, whole kernel, no salt added, solids and liquids0.03
725Bamboo shoots, canned, drained solids0.03
726Onions, frozen, whole, unprepared0.03
727Corn, sweet, white, canned, whole kernel, regular pack, solids and liquids0.03
728Chayote, fruit, cooked, boiled, drained, with salt0.03
729Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, without salt0.03
730Chayote, fruit, cooked, boiled, drained, without salt0.03
731Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, with salt0.03
732Chayote, fruit, raw0.03
733Beans, snap, canned, all styles, seasoned, solids and liquids0.03
734Corn, sweet, yellow, canned, cream style, regular pack0.03
735Pickles, cucumber, sweet (includes bread and butter pickles)0.03
736Beans, snap, green, canned, no salt added, solids and liquids0.03
737Peppers, sweet, green, canned, solids and liquids0.03
738Corn, sweet, white, canned, cream style, regular pack0.03
739Peppers, sweet, red, canned, solids and liquids0.03
740Corn, sweet, white, canned, cream style, no salt added0.03
741Sweet potato, canned, syrup pack, drained solids0.03
742Ginger root, raw0.03
743Corn, sweet, yellow, canned, cream style, no salt added0.03
744Beans, snap, yellow, canned, regular pack, solids and liquids0.03
745Tomato products, canned, puree, with salt added0.03
746Tomato products, canned, puree, without salt added0.03
747Beans, snap, yellow, canned, no salt added, solids and liquids0.03
748Pumpkin, canned, without salt0.02
749Pumpkin, canned, with salt0.02
750Tomato sauce, canned, no salt added0.02

721–750 of 847 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov