Meats Low in Vitamin B1 (Thiamin) (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (cartilage bone, raw)
  
  0.03 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  0.04 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  0.04 mg
• Cattle, Offal (rumen, boiled)
  
  0.04 mg
• Cattle, Offal (omasum, raw)
  
  0.04 mg
• Cattle, Offal (large intestine, raw)
  
  0.04 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.04 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.04 mg
• Bullfrog (meat, raw)
  
  0.04 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.05 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.05 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.05 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  0.05 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  0.05 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  0.05 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.05 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.05 mg
• Cattle, Offal (abomasum, boiled)
  
  0.05 mg
• Cattle, Offal (rectum, raw)
  
  0.05 mg
• Swine, Offal (feet, boiled)
  
  0.05 mg