Vegan foods high in Thiamin (B1) (USDA Foundation)

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 1-50 of 154 foods.

# Food Category Per 100 g % DV
1 Flour, wheat, all-purpose, enriched, unbleached Cereal Grains and Pasta 1.05 mg 88%
2 Sesame butter, creamy Nut and Seed Products 0.99 mg 83%
3 Flour, bread, white, enriched, unbleached Cereal Grains and Pasta 0.95 mg 79%
4 Flour, wheat, all-purpose, enriched, bleached Cereal Grains and Pasta 0.94 mg 78%
5 Flour, semolina, fine Cereal Grains and Pasta 0.69 mg 58%
6 Flour, corn, yellow, fine meal, enriched Cereal Grains and Pasta 0.66 mg 55%
7 Nuts, pine nuts, raw Nut and Seed Products 0.63 mg 52%
8 Sorghum bran, white, unenriched, dry, raw Cereal Grains and Pasta 0.56 mg 46%
9 Nuts, pecans, halves, raw Nut and Seed Products 0.55 mg 46%
10 Flour, soy, defatted Legumes and Legume Products 0.54 mg 45%
11 Buckwheat, whole grain Cereal Grains and Pasta 0.54 mg 45%
12 Flaxseed, ground Nut and Seed Products 0.54 mg 45%
13 Bread, white, commercially prepared Baked Products 0.51 mg 42%
14 Flour, whole wheat, unenriched Cereal Grains and Pasta 0.50 mg 42%
15 Chia seeds, dry, raw Cereal Grains and Pasta 0.50 mg 42%
16 Einkorn, grain, dry, raw Cereal Grains and Pasta 0.49 mg 41%
17 Khorasan, grain, dry, raw Cereal Grains and Pasta 0.48 mg 40%
18 Seeds, sunflower seed kernels, dry roasted, with salt added Nut and Seed Products 0.47 mg 39%
19 Sorghum, whole grain, white, dry, raw Cereal Grains and Pasta 0.45 mg 38%
20 Sorghum grain, white, pearled, unenriched, dry, raw Cereal Grains and Pasta 0.42 mg 35%
21 Millet, whole grain Cereal Grains and Pasta 0.41 mg 34%
22 Oats, whole grain, rolled, old fashioned Cereal Grains and Pasta 0.41 mg 34%
23 Flour, semolina, coarse and semi-coarse Cereal Grains and Pasta 0.41 mg 34%
24 Sorghum flour, white, pearled, unenriched, dry, raw Cereal Grains and Pasta 0.39 mg 33%
25 Bread, whole-wheat, commercially prepared Baked Products 0.39 mg 33%
26 Flour, oat, whole grain Cereal Grains and Pasta 0.39 mg 32%
27 Farro, pearled, dry, raw Cereal Grains and Pasta 0.38 mg 31%
28 Flour, soy, full-fat Legumes and Legume Products 0.36 mg 30%
29 Flour, quinoa Cereal Grains and Pasta 0.34 mg 29%
30 Rice, red, unenriched, dry, raw Cereal Grains and Pasta 0.34 mg 28%
31 Wild rice, dry, raw Cereal Grains and Pasta 0.34 mg 28%
32 Oats, whole grain, steel cut Cereal Grains and Pasta 0.33 mg 28%
33 Rice, brown, long grain, unenriched, raw Cereal Grains and Pasta 0.33 mg 27%
34 Flour, rice, brown Cereal Grains and Pasta 0.32 mg 27%
35 Rice, black, unenriched, raw Cereal Grains and Pasta 0.32 mg 27%
36 Flour, spelt, whole grain Cereal Grains and Pasta 0.30 mg 25%
37 Flour, wheat, all-purpose, unenriched, unbleached Cereal Grains and Pasta 0.30 mg 25%
38 Cookies, oatmeal, soft, with raisins Baked Products 0.29 mg 25%
39 Flour, sorghum Cereal Grains and Pasta 0.27 mg 23%
40 Flour, buckwheat Cereal Grains and Pasta 0.24 mg 20%
41 Corn flour, masa harina, white or yellow, dry, raw Cereal Grains and Pasta 0.23 mg 19%
42 Nuts, walnuts, English, halves, raw Nut and Seed Products 0.23 mg 19%
43 Bulgur, dry, raw Cereal Grains and Pasta 0.23 mg 19%
44 Flour, barley Cereal Grains and Pasta 0.23 mg 19%
45 Flour, rye Cereal Grains and Pasta 0.22 mg 18%
46 Flour, potato Vegetables and Vegetable Products 0.20 mg 17%
47 Onion rings, breaded, par fried, frozen, prepared, heated in oven Vegetables and Vegetable Products 0.20 mg 16%
48 Mustard, prepared, yellow Spices and Herbs 0.19 mg 16%
49 Nuts, almonds, whole, raw Nut and Seed Products 0.16 mg 13%
50 Hummus, commercial Legumes and Legume Products 0.15 mg 12%

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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