Foods Low in Vitamin B1 (Thiamin) (1521st - 1540th) (per 100 g edible portion)

• Lotus seed (immature, raw)
  
  0.18 mg
• Tossa jute (stems and leaves, raw)
  
  0.18 mg
• Brownstriped mackerel scad (raw)
  
  0.18 mg
• Chum salmon (aramaki raw)
  
  0.18 mg
• Rainbow trout (cultured in sea, baked)
  
  0.18 mg
• Mackerel (boiled)
  
  0.18 mg
• Swine (liver paste)
  
  0.18 mg
• Barley (splited grain, raw)
  
  0.19 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.19 mg
• Buckwheat noodles (wet form, raw)
  
  0.19 mg
• Sweet potatoe (mushikiriboshi)
  
  0.19 mg
• Mung bean (whole, dried, boiled)
  
  0.19 mg
• Pecan nut (oil-roasted and salted)
  
  0.19 mg
• Garlic (bulb, raw)
  
  0.19 mg
• Brussels sprout (head, raw)
  
  0.19 mg
• Mugwort (leaves, raw)
  
  0.19 mg
• Winter mushroom (boiled)
  
  0.19 mg
• Kikurage (dried)
  
  0.19 mg
• Naga-konbu (dried)
  
  0.19 mg
• Japanese sand lance (raw)
  
  0.19 mg