Cereals Low in Vitamin B1 (Thiamin) (41st - 60th) (per 100 g edible portion)

• Quick-cooking rice, raw
  
  0.05 mg
• Rice cake
  
  0.05 mg
• Sekihan
  
  0.05 mg
• Buckwheat noodles (wet form, boiled)
  
  0.05 mg
• Japanese barnyard millet (milled grain, raw)
  
  0.05 mg
• Barley (pressed grain, raw)
  
  0.06 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.06 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.06 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.06 mg
• Rice vermicelli (raw)
  
  0.06 mg
• Corn (corn grits)
  
  0.06 mg
• White table bread
  
  0.07 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.07 mg
• Bread type rolls
  
  0.08 mg
• French bread
  
  0.08 mg
• Croissants
  
  0.08 mg
• Udon (dry form, raw)
  
  0.08 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.08 mg
• Fu, Gluten products (steamed type)
  
  0.08 mg
• Chio tzu pastry
  
  0.08 mg