Thiamine Rich Vegetables

Welcome to the list of the top 100 vegetables highest in thiamine content. Where the amount of thiamine ranges from 0.833 mg to 0.127 mg per 100g. The top vegetable is Winged bean leaves, raw with the highest thiamine content, which in 100g contains 0.833 mg of thiamine.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Winged bean leaves, raw has a nutritional value score of 25 out of 100.

Other important and thiamine related nutrients are Calories, Protein, Fat and Carbohydrate. For this 100g serving for Winged bean leaves, raw, which is the top of the vegetables list for thiamine content in your diet, the amount of Calories is 74 kcal (4% RDA), the amount of Protein is 5.85 g (10% RDA), the amount of Fat is 1.1 g (2% RDA) and the amount of Carbohydrate is 14.1 g (11% RDA). The nutritional content and facts for 100g, which includes Calories, Protein, Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the thiamine content in Winged bean leaves, raw from the list of vegetables.

Top Twenty List - Highest thiamine Content per 100g

Below is a basic list for thiamine in vegetables for the top 20 vegetables. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Winged bean leaves, raw 0.833mg
2. Soybeans, green, raw 0.435mg
3. Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt 0.42mg
4. Soybe 0.42mg
5. Pigeonpeas, immature seeds, raw 0.4mg
6. Beans, navy, mature seeds, sprouted, raw 0.39mg
7. Beans, navy, mature seeds, sprouted, cooked, boiled, drained, without salt 0.381mg
8. Beans, navy, mature seeds, sprouted, cooked, boiled, drained, with salt 0.381mg
9. Winged bean tuber, raw 0.379mg
10. Beans, kidney, mature seeds, sprouted, raw 0.37mg
11. Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt 0.362mg
12. Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt 0.362mg
13. Cowpeas, leafy tips, raw 0.354mg
14. Pigeonpeas, immature seeds, cooked, boiled, drained, with salt 0.35mg
15. Pigeonpeas, immature seeds, cooked, boiled, drained, without salt 0.35mg
16. Soybeans, mature seeds, sprouted, raw 0.34mg
17. Peas, green, raw 0.266mg
18. Soybeans, green, cooked, boiled, drained, with salt 0.26mg
19. Soybeans, green, cooked, boiled, drained, without salt 0.26mg
20. Peas, green, cooked, boiled, drained, with salt 0.259mg

Highest Amount of thiamine per Serving

Please remember that the above gives an accurate value in 100g for high thiamine foods in your diet. You should also take into account portion sizes when you are considering the thiamine nutritional content.

The food with the highest thiamine content per typical serving is Soybeans, green, raw which contains 1.11 mg in 1 cup (or 256 g). For this serving the Calories content is 376.32 kcal (19% RDA), the Protein content is 33.15 g (59% RDA), the Fat content is 17.41 g (27% RDA) and the Carbohydrate content is 28.29 g (22% RDA).

Milligrams of thiamine in vegetables (per 100g)

The list below gives the total thiamine content in the top 100 items from the general description 'vegetables' each of which show the thiamine amount as well as Calories, Protein, Fat and Carbohydrate. The top 50 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of thiamine can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 46 items. The highest amount of thiamine from the 46 raw items is in Winged bean leaves, raw where the content is 0.833 mg per 100g. The number of food items which are cooked are 48 items. The highest amount of thiamine from the 48 cooked items is in Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt where the amount is 0.42 mg per 100g. Comparing raw and cooked vegetables shows that cooking can change the levels of thiamine by 0.413 mg in a 100g serving.

Nutritional Information Summary