Meats High in Vitamin B1 (Thiamin) (61st - 80th) (per 100 g edible portion)

• Swine, Sausage (lyoner)
  
  0.33 mg
• Swine, Offal (kidney, raw)
  
  0.33 mg
• Cattle, Beef product (canned with seasoning)
  
  0.33 mg
• Pigeon (meat, without skin, raw)
  
  0.32 mg
• Swine (smoked liver)
  
  0.29 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.28 mg
• Foie gras (boiled)
  
  0.27 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  0.27 mg
• Swine, Sausage (vienna)
  
  0.26 mg
• Aigamo (meat, with skin, raw)
  
  0.24 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.24 mg
• Swine, Sausage (semi-dry)
  
  0.24 mg
• Swine, Ham (bone-in)
  
  0.24 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  0.24 mg
• Wild boar (meat, lean and fat, raw)
  
  0.24 mg
• Swine, Sausage (liver)
  
  0.23 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  0.23 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  0.23 mg
• Chicken, Offal (heart, raw)
  
  0.22 mg
• Duck, domesticated (meat, with skin, raw)
  
  0.22 mg