Cereals Low in Vitamin B1 (Thiamin) (121st - 138th) (per 100 g edible portion)

• Wheat flour (hard flour, whole)
  
  0.34 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0.35 mg
• Buckwheat flour (middle layer)
  
  0.35 mg
• Sorghum (whole grain, raw)
  
  0.35 mg
• Dried buckwheat noodles (dry form, raw)
  
  0.37 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0.41 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  0.41 mg
• Rice, Upland rice grain (brown rice, raw)
  
  0.41 mg
• Parboiled grain
  
  0.42 mg
• Buckwheat flour (straight)
  
  0.46 mg
• Rye (whole flour)
  
  0.47 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0.49 mg
• Buckwheat flour (outer layer)
  
  0.5 mg
• Precooked Chinese noodles (dried by frying)
  
  0.55 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  0.56 mg
• Chinese style instant cup noodles (dried by frying)
  
  0.68 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  1.46 mg
• Wheat germ
  
  1.82 mg