Vegan foods high in Thiamin (B1) (USDA SR Legacy)

Thiamin helps convert nutrients into energy and supports nerve function.

FDA daily value: 1.2 mg

Diet All Vegetarian Vegan
Source All Canadian (CNF) USDA SR Legacy USDA Foundation

Showing 1951-2000 of 3311 foods.

# Food Category Per 100 g % DV
1951 Snacks, brown rice chips Snacks 0.06 mg 5%
1952 Pie, peach Baked Products 0.06 mg 5%
1953 Babyfood, dinner, pasta with vegetables Baby Foods 0.06 mg 5%
1954 Soymilk, original and vanilla, unfortified Legumes and Legume Products 0.06 mg 5%
1955 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) Legumes and Legume Products 0.06 mg 5%
1956 Figs, raw Fruits and Fruit Juices 0.06 mg 5%
1957 Cereals, farina, unenriched, dry Breakfast Cereals 0.06 mg 5%
1958 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour Baked Products 0.06 mg 5%
1959 Soup, minestrone, canned, reduced sodium, ready-to-serve Soups, Sauces, and Gravies 0.06 mg 5%
1960 Vitasoy USA, Vitasoy Organic Creamy Original Soymilk Legumes and Legume Products 0.06 mg 5%
1961 Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water Legumes and Legume Products 0.06 mg 5%
1962 Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated Vegetables and Vegetable Products 0.06 mg 5%
1963 Mutton, cooked, roasted (Navajo) American Indian/Alaska Native Foods 0.06 mg 5%
1964 Tofu yogurt Legumes and Legume Products 0.06 mg 5%
1965 Lemon peel, raw Fruits and Fruit Juices 0.06 mg 5%
1966 Fruit juice smoothie, BOLTHOUSE FARMS, GREEN GOODNESS Fruits and Fruit Juices 0.06 mg 5%
1967 Cherry juice, tart Fruits and Fruit Juices 0.06 mg 5%
1968 Restaurant, Latino, black bean soup Restaurant Foods 0.06 mg 5%
1969 Rice cake, cracker (include hain mini rice cakes) Snacks 0.06 mg 5%
1970 Peach nectar, canned, with added ascorbic acid Fruits and Fruit Juices 0.06 mg 5%
1971 Cress, garden, cooked, boiled, drained, without salt Vegetables and Vegetable Products 0.06 mg 5%
1972 Blackberries, wild, raw (Alaska Native) American Indian/Alaska Native Foods 0.06 mg 5%
1973 Stew, moose (Alaska Native) American Indian/Alaska Native Foods 0.06 mg 5%
1974 Babyfood, juice, orange-carrot Baby Foods 0.06 mg 5%
1975 Peach nectar, canned, with sucralose, without added ascorbic acid Fruits and Fruit Juices 0.06 mg 5%
1976 Leeks, (bulb and lower leaf-portion), raw Vegetables and Vegetable Products 0.06 mg 5%
1977 Cress, garden, cooked, boiled, drained, with salt Vegetables and Vegetable Products 0.06 mg 5%
1978 Mushrooms, white, microwaved Vegetables and Vegetable Products 0.06 mg 5%
1979 Candies, MARS SNACKFOOD US, SNICKERS Bar Sweets 0.06 mg 5%
1980 Tangerine juice, raw Fruits and Fruit Juices 0.06 mg 5%
1981 Chicory greens, raw Vegetables and Vegetable Products 0.06 mg 5%
1982 Peas, edible-podded, frozen, unprepared Vegetables and Vegetable Products 0.06 mg 5%
1983 Nuts, coconut meat, dried (desiccated), not sweetened Nut and Seed Products 0.06 mg 5%
1984 WENDY'S, Frosty Dairy Dessert Fast Foods 0.06 mg 5%
1985 Potatoes, scalloped, dry mix, unprepared Vegetables and Vegetable Products 0.06 mg 5%
1986 Tomatoes, green, raw Vegetables and Vegetable Products 0.06 mg 5%
1987 Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) Vegetables and Vegetable Products 0.06 mg 5%
1988 Borage, raw Vegetables and Vegetable Products 0.06 mg 5%
1989 Seaweed, wakame, raw Vegetables and Vegetable Products 0.06 mg 5%
1990 Shallots, raw Vegetables and Vegetable Products 0.06 mg 5%
1991 Sauce, hot chile, sriracha, TUONG OT SRIRACHA Soups, Sauces, and Gravies 0.06 mg 5%
1992 Apricot nectar, canned, with added ascorbic acid Fruits and Fruit Juices 0.06 mg 5%
1993 Escarole, cooked, boiled, drained, no salt added Vegetables and Vegetable Products 0.06 mg 5%
1994 Borage, cooked, boiled, drained, with salt Vegetables and Vegetable Products 0.06 mg 5%
1995 Syrups, corn, light Sweets 0.06 mg 5%
1996 Salisbury steak with gravy, frozen Meals, Entrees, and Side Dishes 0.06 mg 5%
1997 Mushrooms, portabella, raw Vegetables and Vegetable Products 0.06 mg 5%
1998 Peppers, sweet, green, cooked, boiled, drained, with salt Vegetables and Vegetable Products 0.06 mg 5%
1999 Peppers, sweet, red, cooked, boiled, drained, without salt Vegetables and Vegetable Products 0.06 mg 5%
2000 Mushrooms, portabella, exposed to ultraviolet light, raw Vegetables and Vegetable Products 0.06 mg 5%

Related nutrients

Vitamin A Vitamin C Vitamin D Vitamin E Vitamin K Riboflavin (B2) Niacin (B3) Pantothenic Acid (B5) Vitamin B6 Folate Vitamin B12 Choline

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