Vitamin B1 (Thiamin) Content of Cereals
(31 - 40)
0.01 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.12 mg
(per 72 g edible portion)
Rye bread
0.02 mg
(per 10 g edible portion)
Rye (flour)
0.02 mg
(per 15 g edible portion)
Corn (corn meal)
0.02 mg
(per 10 g edible portion)
Bread crumbs (dry form)
0.15 mg
(per 100 g edible portion)
Pizza crust
0.2 mg
(per 130 g edible portion)
English muffins
0.02 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.02 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
0.02 mg
(per 15 g edible portion)
Corn (corn flour)
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