The amount of Meats that contain 1.5 mg of Vitamin B1 (Thiamin) (81 - 90)

• 

  0.09 mg

  (per 20 g edible portion)

  Swine, Bacon
  × 16.7
• 

  0.17 mg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 8.8
• 

  0.08 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 18.8
• 

  0.07 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 21.4
• 

  0.03 mg

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 50
• 

  0.17 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 8.8
• 

  0.04 mg

  (per 18 g edible portion)

  Swine, Pork, large type breed (boston butt, fat, raw)
  × 37.5
• 

  0.04 mg

  (per 17 g edible portion)

  Swine, Pork, large type breed (loin, fat, raw)
  × 37.5
• 

  0.07 mg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 21.4
• 

  0.11 mg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 13.6