Foods Low in Vitamin B1 (Thiamin) (921st - 940th) (per 100 g edible portion)

• Hassaku (juice sacs, raw)
  
  0.06 mg
• Hyuganatsu (juice sacs, raw)
  
  0.06 mg
• Melon (greenhouse culture, raw)
  
  0.06 mg
• Shiitake, Hoshi-shiitake (boiled)
  
  0.06 mg
• Nameko (boiled)
  
  0.06 mg
• Common mushroom (raw)
  
  0.06 mg
• Hosome-konbu (dried)
  
  0.06 mg
• Hitoegusa (tsukudani)
  
  0.06 mg
• Ayu sweetfish (uruka)
  
  0.06 mg
• Three-line grunt (raw)
  
  0.06 mg
• Japanese sculpin (boiled)
  
  0.06 mg
• Marbled sole (raw)
  
  0.06 mg
• Sole (raw)
  
  0.06 mg
• Yellowstriped butterfish (raw)
  
  0.06 mg
• Barracouta (raw)
  
  0.06 mg
• Ocellate puffer (cultured, raw)
  
  0.06 mg
• Japanese common squid (baked)
  
  0.06 mg
• Squid, Processed product (saki-ika)
  
  0.06 mg
• Squid, Processed product (kiriika-ameni)
  
  0.06 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0.06 mg