The amount of Meats that contain 0.8 mg of Vitamin B1 (Thiamin)
(101 - 110)
0.04 mg
(per 18 g edible portion)
Swine, Pork, medium type breed (boston butt, fat, raw)
×
20
0.01 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
×
80
0.02 mg
(per 10 g edible portion)
Swine, Pork, large type breed (picnic shoulder, fat, raw)
×
40
0.13 mg
(per 70 g edible portion)
Swine, Sausage (dry)
×
6.2
0.03 mg
(per 15 g edible portion)
Swine, Ham (chopped)
×
26.7
0.03 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
×
26.7
0.02 mg
(per 13 g edible portion)
Cattle, Offal (tongue, raw)
×
40
0.1 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
×
8
0.01 mg
(per 10 g edible portion)
Whale (blubber, raw)
×
80
0.12 mg
(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
×
6.7
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