Meats Low in Vitamin B1 (Thiamin) (161st - 180th) (per 100 g edible portion)
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Swine, Pork, medium type breed (boston butt, fat, raw)
0.21 mg
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Swine, Sausage (frankfurter)
0.21 mg
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Cattle, Offal (liver, raw)
0.22 mg
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Swine, Pork, large type breed (loin, fat, raw)
0.22 mg
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Duck, domesticated (meat, with skin, raw)
0.22 mg
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Chicken, Offal (heart, raw)
0.22 mg
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Swine, Pork, large type breed (boston butt, fat, raw)
0.23 mg
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Swine, Pork, medium type breed (inside ham, fat, raw)
0.23 mg
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Swine, Sausage (liver)
0.23 mg
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Wild boar (meat, lean and fat, raw)
0.24 mg
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Swine, Pork, medium type breed (outside ham, fat, raw)
0.24 mg
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Swine, Ham (bone-in)
0.24 mg
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Swine, Sausage (semi-dry)
0.24 mg
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Sheep, Lamb (leg, lean and fat, raw)
0.24 mg
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Aigamo (meat, with skin, raw)
0.24 mg
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Swine, Sausage (vienna)
0.26 mg
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Swine, Pork, large type breed (outside ham, fat, raw)
0.27 mg
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Foie gras (boiled)
0.27 mg
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Sparrow (meat, with bone and skin, raw)
0.28 mg
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Swine (smoked liver)
0.29 mg