The amount of Foods that contain 0.5 mg of Vitamin B1 (Thiamin) (1601 - 1610)

• 

  0.06 mg

  (per 150 g edible portion)

  Raw milk (holstein)
  × 8.3
• 

  0.01 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 50
• 

  0.01 mg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 50
• 

  0.02 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 25
• 

  0.03 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 16.7
• 

  0.01 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 50
• 

  0.01 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 50
• 

  0.01 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 50
• 

  0.04 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 12.5
• 

  0.03 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 16.7