Foods Low in Vitamin B1 (Thiamin) (1741st - 1760th) (per 100 g edible portion)

• Duck, wild (meat, without skin, raw)
  
  0.4 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
• Modified milk powder
  
  0.41 mg
• Curry powder
  
  0.41 mg
• Parboiled grain
  
  0.42 mg
• Water chestnut (raw)
  
  0.42 mg
• Chum salmon (ikura)
  
  0.42 mg
• Chum salmon (sujiko)
  
  0.42 mg
• Cattle, Offal (heart, raw)
  
  0.42 mg
• Hen's egg (yolk, sugared)
  
  0.42 mg
• Hen's egg (yolk, dried)
  
  0.42 mg
• Pistachio nut (roasted and salted)
  
  0.43 mg
• Red pepper (ground)
  
  0.43 mg
• Adzuki bean (whole, dried, raw)
  
  0.45 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.45 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.45 mg
• Buckwheat flour (straight)
  
  0.46 mg
• Rice bean (whole, dried, raw)
  
  0.46 mg