Meats Low in Vitamin B1 (Thiamin) (181st - 200th) (per 100 g edible portion)

• Pigeon (meat, without skin, raw)
  
  0.32 mg
• Cattle, Beef product (canned with seasoning)
  
  0.33 mg
• Swine, Offal (kidney, raw)
  
  0.33 mg
• Swine, Sausage (lyoner)
  
  0.33 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.34 mg
• Swine, Offal (liver, raw)
  
  0.34 mg
• Swine, Offal (tongue, raw)
  
  0.37 mg
• Swine, Offal (heart, raw)
  
  0.38 mg
• Chicken, Offal (liver, raw)
  
  0.38 mg
• Duck, wild (meat, without skin, raw)
  
  0.4 mg
• Cattle, Offal (heart, raw)
  
  0.42 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.45 mg
• Cattle, Offal (kidney, raw)
  
  0.46 mg
• Swine, Bacon
  
  0.47 mg
• Swine, Sausage (fresh sausage)
  
  0.51 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.54 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.54 mg
• Swine, Ham (pressed)
  
  0.55 mg
• Swine, Shoulder
  
  0.58 mg
• Swine, Loin
  
  0.59 mg