Meats Low in Vitamin B1 (Thiamin) (141st - 160th) (per 100 g edible portion)

• Whale (ventral groove meat, raw)
  
  0.11 mg
• Whale (blubber, raw)
  
  0.11 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.11 mg
• Cattle, Offal (tongue, raw)
  
  0.12 mg
• Swine, Sausage (mixed)
  
  0.12 mg
• Japanese quail (meat, with skin, raw)
  
  0.12 mg
• Cattle, Beef product (beefjerky)
  
  0.13 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.13 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.13 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.14 mg
• Guinea fowl (meat, without skin, raw)
  
  0.16 mg
• Swine, Ham (chopped)
  
  0.17 mg
• Wasp (maggot, canned with seasoning)
  
  0.17 mg
• Swine (liver paste)
  
  0.18 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  0.19 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  0.19 mg
• Swine, Sausage (dry)
  
  0.19 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.2 mg
• Swine, Sausage (bologna)
  
  0.2 mg
• Deer (meat, lean, raw)
  
  0.21 mg