The amount of Meats that contain 1.5 mg of Vitamin B1 (Thiamin) (101 - 110)

• 

  0.04 mg

  (per 18 g edible portion)

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

  0.01 mg

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 150
• 

  0.02 mg

  (per 10 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, fat, raw)
  × 75
• 

  0.13 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 11.5
• 

  0.03 mg

  (per 15 g edible portion)

  Swine, Ham (chopped)
  × 50
• 

  0.03 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 50
• 

  0.02 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 75
• 

  0.1 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 15
• 

  0.01 mg

  (per 10 g edible portion)

  Whale (blubber, raw)
  × 150
• 

  0.12 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, lean, raw)
  × 12.5