The amount of Cereals that contain 0.2 mg of Vitamin B1 (Thiamin) (21 - 30)

• 

  0.37 mg

  (per 100 g edible portion)

  Dried buckwheat noodle (dry form, raw)
  × 0.5
• 

  0.04 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 5
• 

  0.05 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 4
• 

  0.06 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 3.3
• 

  0.06 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 3.3
• 

  0.04 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 5
• 

  0.05 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 4
• 

  0.23 mg

  (per 97 g edible portion)

  Japanese style instant cup noodle (dried by frying)
  × 0.9
• 

  0.04 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 5
• 

  0.17 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 1.2