Meats High in Vitamin B1 (Thiamin) (221st - 240th) (per 100 g edible portion)

• Cattle, Offal (rumen, boiled)
  
  0.04 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  0.04 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  0.04 mg
• Chicken, Offal (cartilage bone, raw)
  
  0.03 mg
• Swine, Offal (large intestine, boiled)
  
  0.03 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  0.03 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  0.03 mg
• Chicken, Offal (skin, breast, raw)
  
  0.02 mg
• Cattle, Beef product (corned beef, canned)
  
  0.02 mg
• Cattle, Offal (reticulum, boiled)
  
  0.02 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  0.02 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.02 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.02 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  0.02 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.02 mg
• Chicken (roast meat, canned with seasonings,)
  
  0.01 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.01 mg
• Swine, Offal (small intestine, boiled)
  
  0.01 mg
• Cattle, Offal (uterus, boiled)
  
  0.01 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  0.01 mg