Cereals Low in Vitamin B1 (Thiamin) (81st - 100th) (per 100 g edible portion)

• Dried Okinawa noodles (dry form, raw)
  
  0.12 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.12 mg
• Wheat flour (soft flour, first grade)
  
  0.13 mg
• Nan
  
  0.13 mg
• Bread crumbs (semi-dry form)
  
  0.13 mg
• Corn (popcorn, oil-popped and salted)
  
  0.13 mg
• Hardtack
  
  0.14 mg
• Corn (corn flour)
  
  0.14 mg
• Proso millet (milled grain, raw)
  
  0.15 mg
• Wheat flour (hard flour, second grade)
  
  0.15 mg
• English muffins
  
  0.15 mg
• Pizza crust
  
  0.15 mg
• Bread crumbs (dry form)
  
  0.15 mg
• Corn (corn meal)
  
  0.15 mg
• Rye (flour)
  
  0.15 mg
• Rye bread
  
  0.16 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.16 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.16 mg
• Rice, Cooked upland rice (brown rice)
  
  0.16 mg
• Buckwheat flour (inner layer)
  
  0.16 mg