Thiamin Rich Vegetablese

Welcome to the list of the top 100 vegetablese highest in thiamin content. Where the amount of thiamin ranges from 0.83 mg to 0.13 mg per 100g. The top vegetablese is Winged bean leaves, raw with the highest thiamin content, which in 100g contains 0.83 mg of thiamin.

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 25.00 out of 100.

Other important and thiamin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Winged bean leaves, raw, which is the top of the vegetablese list for thiamin content in your diet, the amount of Energy is 74.00 kcal (4% RDA), the amount of Protein is 5.85 g (10% RDA), the amount of Total Fat is 1.10 g (2% RDA) and the amount of Carbohydrate is 14.10 g (11% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the thiamin content in Winged bean leaves, raw from the list of vegetablese.

Top Twenty List - Highest thiamin Content per 100g

Below is a basic list for thiamin in vegetablese for the top 20 vegetablese. 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 0.83mg
2. Soybeans, green, raw 0.44mg
3. Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt 0.42mg
4. Soybeans, mature seeds, sprouted, cooked, stir-fried 0.42mg
5. Pigeonpeas, immature seeds, raw 0.40mg
6. Beans, navy, mature seeds, sprouted, raw 0.39mg
7. Beans, navy, mature seeds, sprouted, cooked, boiled, drained, without salt 0.38mg
8. Winged bean tuber, raw 0.38mg
9. Beans, navy, mature seeds, sprouted, cooked, boiled, drained, with salt 0.38mg
10. Beans, kidney, mature seeds, sprouted, raw 0.37mg
11. Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, without salt 0.36mg
12. Beans, kidney, mature seeds, sprouted, cooked, boiled, drained, with salt 0.36mg
13. Pigeonpeas, immature seeds, cooked, boiled, drained, with salt 0.35mg
14. Pigeonpeas, immature seeds, cooked, boiled, drained, without salt 0.35mg
15. Cowpeas, leafy tips, raw 0.35mg
16. Soybeans, mature seeds, sprouted, raw 0.34mg
17. Peas, green, raw 0.27mg
18. Peas, green, cooked, boiled, drained, without salt 0.26mg
19. Cowpeas, leafy tips, cooked, boiled, drained, with salt 0.26mg
20. Drumstick leaves, raw 0.26mg

Highest Amount of thiamin per Serving

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

The food with the highest thiamin content per typical serving is Soybeans, green, raw which contains 1.13 mg in 1.000 cup (or 256.00 g). For this serving the Energy content is 376.32 kcal (19% RDA), the Protein content is 33.15 g (59% RDA), the Total Fat content is 17.41 g (27% RDA) and the Carbohydrate content is 28.29 g (22% RDA).

Milligrams of thiamin in vegetablese (per 100g)

The list below gives the total thiamin content in the top 100 items from the general description 'vegetablese' each of which show the thiamin amount as well as Energy, Protein, Total 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 thiamin 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 thiamin from the 46 raw items is in Winged bean leaves, raw where the content is 0.83 mg per 100g. The number of food items which are cooked are 49 items. The highest amount of thiamin from the 49 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 vegetablese shows that cooking can change the levels of thiamin by 0.41 mg in a 100g serving.

Nutritional Information Summary