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

• Ice milk
  
  0.03 mg
• Process cheese
  
  0.03 mg
• Natural cheese (blue)
  
  0.03 mg
• Natural cheese (gouda)
  
  0.03 mg
• Natural cheese (cream)
  
  0.03 mg
• Natural cheese (camambert)
  
  0.03 mg
• Yogurt (skimmed, sweetened)
  
  0.03 mg
• Milk containing recombined milk (high fat)
  
  0.03 mg
• Lactic ice (low fat)
  
  0.02 mg
• Cheese spread
  
  0.02 mg
• Natural cheese (cottage)
  
  0.02 mg
• Natural cheese (emmental)
  
  0.02 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.02 mg
• Coffee whitener (powder, milk fat)
  
  0.02 mg
• Whipping cream (milk fat)
  
  0.02 mg
• Cream (milk fat)
  
  0.02 mg
• Milk beverage (coffee flavored)
  
  0.02 mg
• Raw milk (jersey)
  
  0.02 mg
• Human milk
  
  0.01 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  0.01 mg