Cereals Low in Vitamin B1 (Thiamin) (61st - 80th) (per 100 g edible portion)

• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.08 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  0.08 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.08 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.08 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.08 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.08 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  0.08 mg
• Barley, Roasted flour
  
  0.09 mg
• Udon (wet form, raw)
  
  0.09 mg
• Shao mai pastry
  
  0.09 mg
• Joshin powder
  
  0.09 mg
• Wheat flour (hard flour, first grade)
  
  0.1 mg
• Soft rolls
  
  0.1 mg
• Sorghum (milled grain, raw)
  
  0.1 mg
• Premixed flour (for hot cake)
  
  0.11 mg
• Raisin bread
  
  0.11 mg
• Bread crumbs (wet form)
  
  0.11 mg
• Rice-koji
  
  0.11 mg
• Wheat flour (medium flour, first grade)
  
  0.12 mg
• Premixed flour (for tenpura)
  
  0.12 mg