Contents
- FOODS HIGH in VITAMIN B1:
- See full product list
- The content of vitamin B1 in nuts and seeds:
- The content of vitamin B1 in cereals, cereal products and pulses:
- The content of vitamin B1 in dairy products:
- The content of vitamin B1 in eggs and egg products:
- The content of vitamin B1 in meat, fish and seafood:
- The content of vitamin B1 in the fruit, dried fruit and berries:
- The content of vitamin B1 in vegetables and greens:
In these tables are adopted by the average daily need for vitamin B1 is 1.5 mg. Column “Percent of daily requirement” shows what percentage of 100 grams of the product satisfy the daily human need for vitamin B1 (the thiamine).
FOODS HIGH in VITAMIN B1:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Sunflower seeds (sunflower seeds) | 1.84 mg | 123% |
| Sesame | 1.27 mg | 85% |
| Oat bran | 1.17 mg | 78% |
| Soybean (grain) | 0.94 mg | 63% |
| Peas (shelled) | 0.9 mg | 60% |
| Pistachios | 0.87 mg | 58% |
| Sunflower halva | 0.8 mg | 53% |
| Wheat bran | 0.75 mg | 50% |
| Peanuts | 0.74 mg | 49% |
| Pollock ROE | 0.67 mg | 45% |
| Caviar red caviar | 0.55 mg | 37% |
| Meat (pork meat) | 0.52 mg | 35% |
| Cashews | 0.5 mg | 33% |
| Beans (grain) | 0.5 mg | 33% |
| Lentils (grain) | 0.5 mg | 33% |
| Eyeglasses | 0.49 mg | 33% |
| Oats (grain) | 0.47 mg | 31% |
| Hazelnuts | 0.46 mg | 31% |
| Oat flakes “Hercules” | 0.45 mg | 30% |
| Wheat (grain, soft variety) | 0.44 mg | 29% |
| Rye (grain) | 0.44 mg | 29% |
| Buckwheat (unground) | 0.43 mg | 29% |
| Buckwheat (groats) | 0.42 mg | 28% |
| Groats hulled millet (polished) | 0.42 mg | 28% |
| Rye flour wholemeal | 0.42 mg | 28% |
| Flour Wallpaper | 0.41 mg | 27% |
| Pine nuts | 0.4 mg | 27% |
| Buckwheat flour | 0.4 mg | 27% |
| Meat (pork fat) | 0.4 mg | 27% |
| Walnut | 0.39 mg | 26% |
| Kidney beef | 0.39 mg | 26% |
| Durian | 0.37 mg | 25% |
| Wheat flour 2nd grade | 0.37 mg | 25% |
| Wheat (grain, hard grade) | 0.37 mg | 25% |
See full product list
| Corn flour | 0.35 mg | 23% |
| Oat flour | 0.35 mg | 23% |
| Flour rye | 0.35 mg | 23% |
| Green peas (fresh) | 0.34 mg | 23% |
| Rice (grain) | 0.34 mg | 23% |
| Chum | 0.33 mg | 22% |
| Barley (grain) | 0.33 mg | 22% |
| Buckwheat (grain) | 0.3 mg | 20% |
| Wheat groats | 0.3 mg | 20% |
| Milk skimmed | 0.3 mg | 20% |
| Beef liver | 0.3 mg | 20% |
| Tuna | 0.28 mg | 19% |
| Barley groats | 0.27 mg | 18% |
| Milk powder 25% | 0.27 mg | 18% |
| Macaroni from a flour of 1 grade | 0.25 mg | 17% |
| Almonds | 0.25 mg | 17% |
| Wheat flour of 1 grade | 0.25 mg | 17% |
| Cream powder 42% | 0.25 mg | 17% |
| Egg powder | 0.25 mg | 17% |
| White mushrooms, dried | 0.24 mg | 16% |
| Egg yolk | 0.24 mg | 16% |
| Dry milk 15% | 0.24 mg | 16% |
| Salmon Atlantic (salmon) | 0.23 mg | 15% |
| Cod | 0.23 mg | 15% |
| Oat flour (oatmeal) | 0.22 mg | 15% |
| Salmon | 0.2 mg | 13% |
| Sweet corn | 0.2 mg | 13% |
| Dandelion leaves (greens) | 0.19 mg | 13% |
| Som | 0.19 mg | 13% |
| Sorrel (greens) | 0.19 mg | 13% |
| Squid | 0.18 mg | 12% |
| Pasta from flour V/s | 0.17 mg | 11% |
| The flour | 0.17 mg | 11% |
| Flour rye seeded | 0.17 mg | 11% |
| Mackerel | 0.17 mg | 11% |
| Acorns, dried | 0.15 mg | 10% |
| Raisins | 0.15 mg | 10% |
| Cancer river | 0.15 mg | 10% |
| Feta Cheese | 0.15 mg | 10% |
| Oyster | 0.15 mg | 10% |
The content of vitamin B1 in nuts and seeds:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Peanuts | 0.74 mg | 49% |
| Walnut | 0.39 mg | 26% |
| Acorns, dried | 0.15 mg | 10% |
| Pine nuts | 0.4 mg | 27% |
| Cashews | 0.5 mg | 33% |
| Sesame | 1.27 mg | 85% |
| Almonds | 0.25 mg | 17% |
| Sunflower seeds (sunflower seeds) | 1.84 mg | 123% |
| Pistachios | 0.87 mg | 58% |
| Hazelnuts | 0.46 mg | 31% |
The content of vitamin B1 in cereals, cereal products and pulses:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Peas (shelled) | 0.9 mg | 60% |
| Green peas (fresh) | 0.34 mg | 23% |
| Buckwheat (grain) | 0.3 mg | 20% |
| Buckwheat (groats) | 0.42 mg | 28% |
| Buckwheat (unground) | 0.43 mg | 29% |
| Corn grits | 0.13 mg | 9% |
| Semolina | 0.14 mg | 9% |
| Eyeglasses | 0.49 mg | 33% |
| Pearl barley | 0.12 mg | 8% |
| Wheat groats | 0.3 mg | 20% |
| Groats hulled millet (polished) | 0.42 mg | 28% |
| Rice | 0.08 mg | 5% |
| Barley groats | 0.27 mg | 18% |
| Sweet corn | 0.2 mg | 13% |
| Macaroni from a flour of 1 grade | 0.25 mg | 17% |
| Pasta from flour V/s | 0.17 mg | 11% |
| Buckwheat flour | 0.4 mg | 27% |
| Corn flour | 0.35 mg | 23% |
| Oat flour | 0.35 mg | 23% |
| Oat flour (oatmeal) | 0.22 mg | 15% |
| Wheat flour of 1 grade | 0.25 mg | 17% |
| Wheat flour 2nd grade | 0.37 mg | 25% |
| The flour | 0.17 mg | 11% |
| Flour Wallpaper | 0.41 mg | 27% |
| Flour rye | 0.35 mg | 23% |
| Rye flour wholemeal | 0.42 mg | 28% |
| Flour rye seeded | 0.17 mg | 11% |
| Rice flour | 0.06 mg | 4% |
| Chickpeas | 0.08 mg | 5% |
| Oats (grain) | 0.47 mg | 31% |
| Oat bran | 1.17 mg | 78% |
| Wheat bran | 0.75 mg | 50% |
| Wheat (grain, soft variety) | 0.44 mg | 29% |
| Wheat (grain, hard grade) | 0.37 mg | 25% |
| Rice (grain) | 0.34 mg | 23% |
| Rye (grain) | 0.44 mg | 29% |
| Soybean (grain) | 0.94 mg | 63% |
| Beans (grain) | 0.5 mg | 33% |
| Beans (legumes) | 0.1 mg | 7% |
| Oat flakes “Hercules” | 0.45 mg | 30% |
| Lentils (grain) | 0.5 mg | 33% |
| Barley (grain) | 0.33 mg | 22% |
The content of vitamin B1 in dairy products:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Acidophilus milk 1% | 0.04 mg | 3% |
| Acidophilus 3,2% | 0.04 mg | 3% |
| Acidophilus to 3.2% sweet | 0.04 mg | 3% |
| Acidophilus low fat | 0.04 mg | 3% |
| Cheese (from cow’s milk) | 0.04 mg | 3% |
| Varenets is a 2.5% | 0.03 mg | 2% |
| Yogurt 1.5% | 0.03 mg | 2% |
| Yogurt 1.5% fruit | 0.03 mg | 2% |
| Yogurt 3,2% | 0.04 mg | 3% |
| Yogurt 3,2% sweet | 0.03 mg | 2% |
| Yogurt 6% | 0.03 mg | 2% |
| Yogurt 6% sweet | 0.03 mg | 2% |
| 1% yogurt | 0.04 mg | 3% |
| Kefir 2.5% | 0.04 mg | 3% |
| Kefir 3.2% | 0.03 mg | 2% |
| Low-fat kefir | 0.04 mg | 3% |
| Koumiss (from Mare’s milk) | 0.02 mg | 1% |
| Mare’s milk low-fat (from cow’s milk) | 0.02 mg | 1% |
| The mass of curd is 16.5% fat | 0.03 mg | 2% |
| Milk 1,5% | 0.04 mg | 3% |
| Milk 2,5% | 0.04 mg | 3% |
| Milk 3.2% | 0.04 mg | 3% |
| Milk 3,5% | 0.04 mg | 3% |
| Goat milk | 0.05 mg | 3% |
| Low-fat milk | 0.04 mg | 3% |
| Condensed milk with sugar 5% | 0.06 mg | 4% |
| Condensed milk with sugar 8,5% | 0.06 mg | 4% |
| Condensed milk with sugar low-fat | 0.06 mg | 4% |
| Dry milk 15% | 0.24 mg | 16% |
| Milk powder 25% | 0.27 mg | 18% |
| Milk skimmed | 0.3 mg | 20% |
| Ice cream | 0.03 mg | 2% |
| Ice cream sundae | 0.03 mg | 2% |
| Buttermilk | 0.03 mg | 2% |
| Yogurt 1% | 0.03 mg | 2% |
| Yogurt 2.5% of | 0.03 mg | 2% |
| Yogurt 3,2% | 0.03 mg | 2% |
| Yogurt low-fat | 0.04 mg | 3% |
| Ryazhenka 1% | 0.02 mg | 1% |
| Ryazhenka 2,5% | 0.02 mg | 1% |
| Ryazhenka 4% | 0.02 mg | 1% |
| Fermented baked milk 6% | 0.02 mg | 1% |
| Cream 10% | 0.03 mg | 2% |
| Cream 20% | 0.03 mg | 2% |
| Cream 25% | 0.02 mg | 1% |
| 35% cream | 0.02 mg | 1% |
| Cream 8% | 0.03 mg | 2% |
| Condensed cream with sugar 19% | 0.05 mg | 3% |
| Cream powder 42% | 0.25 mg | 17% |
| Sour cream 10% | 0.03 mg | 2% |
| Sour cream 15% | 0.03 mg | 2% |
| Sour cream 20% | 0.03 mg | 2% |
| Sour cream 25% | 0.02 mg | 1% |
| Sour cream 30% | 0.02 mg | 1% |
| Cheese “Adygeysky” | 0.04 mg | 3% |
| Cheese “Gollandskiy” 45% | 0.03 mg | 2% |
| Cheese “Camembert” | 0.05 mg | 3% |
| Parmesan Cheese | 0.04 mg | 3% |
| Cheese “Poshehonsky” 45% | 0.03 mg | 2% |
| Cheese “Roquefort” 50% | 0.03 mg | 2% |
| Cheese “Russian” 50% | 0.04 mg | 3% |
| Cheese “Suluguni” | 0.06 mg | 4% |
| Feta Cheese | 0.15 mg | 10% |
| Cheese Cheddar 50% | 0.05 mg | 3% |
| Cheese Swiss 50% | 0.05 mg | 3% |
| Gouda Cheese | 0.03 mg | 2% |
| Low-fat cheese | 0.04 mg | 3% |
| Cheese “Sausage” | 0.04 mg | 3% |
| Cheese “Russian” | 0.02 mg | 1% |
| Glazed curds of 27.7% fat | 0.03 mg | 2% |
| Cheese 11% | 0.04 mg | 3% |
| Cheese 18% (bold) | 0.05 mg | 3% |
| Cheese 2% | 0.04 mg | 3% |
| Curd 4% | 0.04 mg | 3% |
| Curd 5% | 0.04 mg | 3% |
| Cottage cheese 9% (bold) | 0.04 mg | 3% |
| Curd | 0.04 mg | 3% |
The content of vitamin B1 in eggs and egg products:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Egg yolk | 0.24 mg | 16% |
| Egg powder | 0.25 mg | 17% |
| Chicken egg | 0.07 mg | 5% |
| Quail egg | 0.11 mg | 7% |
The content of vitamin B1 in meat, fish and seafood:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Roach | 0.12 mg | 8% |
| Salmon | 0.2 mg | 13% |
| Caviar red caviar | 0.55 mg | 37% |
| Pollock ROE | 0.67 mg | 45% |
| Caviar black granular | 0.12 mg | 8% |
| Squid | 0.18 mg | 12% |
| Flounder | 0.14 mg | 9% |
| Chum | 0.33 mg | 22% |
| Sprat Baltic | 0.11 mg | 7% |
| Sprat Caspian | 0.11 mg | 7% |
| Shrimp | 0.03 mg | 2% |
| Bream | 0.12 mg | 8% |
| Salmon Atlantic (salmon) | 0.23 mg | 15% |
| Mussels | 0.1 mg | 7% |
| Pollock | 0.11 mg | 7% |
| Capelin | 0.03 mg | 2% |
| Meat (lamb) | 0.08 mg | 5% |
| Meat (beef) | 0.06 mg | 4% |
| Meat (Turkey) | 0.05 mg | 3% |
| Meat (rabbit) | 0.12 mg | 8% |
| Meat (chicken) | 0.07 mg | 5% |
| Meat (pork fat) | 0.4 mg | 27% |
| Meat (pork meat) | 0.52 mg | 35% |
| Meat (broiler chickens) | 0.09 mg | 6% |
| Cod | 0.23 mg | 15% |
| Grouper | 0.11 mg | 7% |
| Perch river | 0.06 mg | 4% |
| Sturgeon | 0.05 mg | 3% |
| Halibut | 0.05 mg | 3% |
| Beef liver | 0.3 mg | 20% |
| Haddock | 0.09 mg | 6% |
| Kidney beef | 0.39 mg | 26% |
| Cancer river | 0.15 mg | 10% |
| Carp | 0.13 mg | 9% |
| Herring | 0.12 mg | 8% |
| Herring fatty | 0.08 mg | 5% |
| Herring lean | 0.08 mg | 5% |
| Herring srednebelaya | 0.02 mg | 1% |
| Mackerel | 0.12 mg | 8% |
| Som | 0.19 mg | 13% |
| Mackerel | 0.17 mg | 11% |
| Sudak | 0.08 mg | 5% |
| Cod | 0.09 mg | 6% |
| Tuna | 0.28 mg | 19% |
| Acne | 0.1 mg | 7% |
| Oyster | 0.15 mg | 10% |
| Heck | 0.12 mg | 8% |
| Pike | 0.11 mg | 7% |
The content of vitamin B1 in the fruit, dried fruit and berries:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Apricot | 0.03 mg | 2% |
| Avocado | 0.06 mg | 4% |
| Quince | 0.02 mg | 1% |
| Plum | 0.02 mg | 1% |
| Pineapple | 0.08 mg | 5% |
| Orange | 0.04 mg | 3% |
| Watermelon | 0.04 mg | 3% |
| Banana | 0.04 mg | 3% |
| Grapes | 0.05 mg | 3% |
| Cherry | 0.03 mg | 2% |
| Garnet | 0.04 mg | 3% |
| Grapefruit | 0.05 mg | 3% |
| Pear | 0.02 mg | 1% |
| Pear dried | 0.03 mg | 2% |
| Durian | 0.37 mg | 25% |
| Melon | 0.04 mg | 3% |
| Strawberries | 0.03 mg | 2% |
| Raisins | 0.15 mg | 10% |
| Fresh figs | 0.06 mg | 4% |
| Figs dried | 0.07 mg | 5% |
| Kiwi | 0.02 mg | 1% |
| Cranberry | 0.02 mg | 1% |
| Dried apricots | 0.1 mg | 7% |
| Lemon | 0.04 mg | 3% |
| Raspberry | 0.02 mg | 1% |
| Mango | 0.03 mg | 2% |
| Mandarin | 0.08 mg | 5% |
| Cloudberry | 0.06 mg | 4% |
| Nectarine | 0.03 mg | 2% |
| Sea buckthorn | 0.03 mg | 2% |
| Papaya | 0.02 mg | 1% |
| Peach | 0.04 mg | 3% |
| Peach dried | 0.03 mg | 2% |
| Pomelo | 0.03 mg | 2% |
| Rowan red | 0.05 mg | 3% |
| Drain | 0.06 mg | 4% |
| Black currants | 0.03 mg | 2% |
| Apricots | 0.1 mg | 7% |
| Dates | 0.05 mg | 3% |
| Persimmon | 0.02 mg | 1% |
| Prunes | 0.02 mg | 1% |
| Briar | 0.05 mg | 3% |
| Apples | 0.03 mg | 2% |
| Apples dried | 0.02 mg | 1% |
The content of vitamin B1 in vegetables and greens:
| Product name | Vitamin B1 in 100gr | The percentage of daily requirement |
| Basil (green) | 0.03 mg | 2% |
| Eggplant | 0.04 mg | 3% |
| Rutabaga | 0.05 mg | 3% |
| Ginger (root) | 0.02 mg | 1% |
| Zucchini | 0.03 mg | 2% |
| Cabbage | 0.03 mg | 2% |
| Broccoli | 0.07 mg | 5% |
| Brussels sprouts | 0.1 mg | 7% |
| Kohlrabi | 0.06 mg | 4% |
| Cabbage, red, | 0.05 mg | 3% |
| Cabbage | 0.04 mg | 3% |
| Savoy cabbages | 0.04 mg | 3% |
| Cauliflower | 0.1 mg | 7% |
| Potatoes | 0.12 mg | 8% |
| Cilantro (green) | 0.07 mg | 5% |
| Cress (greens) | 0.08 mg | 5% |
| Dandelion leaves (greens) | 0.19 mg | 13% |
| Green onions (the pen) | 0.02 mg | 1% |
| Leek | 0.1 mg | 7% |
| Onion | 0.05 mg | 3% |
| Carrots | 0.06 mg | 4% |
| Seaweed | 0.04 mg | 3% |
| Cucumber | 0.03 mg | 2% |
| Fern | 0.02 mg | 1% |
| Parsnip (root) | 0.08 mg | 5% |
| Sweet pepper (Bulgarian) | 0.08 mg | 5% |
| Parsley (green) | 0.05 mg | 3% |
| Parsley (root) | 0.08 mg | 5% |
| Tomato (tomato) | 0.06 mg | 4% |
| Black radish | 0.03 mg | 2% |
| Turnips | 0.05 mg | 3% |
| Lettuce (greens) | 0.03 mg | 2% |
| Beets | 0.02 mg | 1% |
| Celery (green) | 0.02 mg | 1% |
| Celery (root) | 0.03 mg | 2% |
| Asparagus (green) | 0.1 mg | 7% |
| Jerusalem artichoke | 0.07 mg | 5% |
| Pumpkin | 0.05 mg | 3% |
| Dill (greens) | 0.03 mg | 2% |
| Horseradish (root) | 0.08 mg | 5% |
| Garlic | 0.08 mg | 5% |
| Spinach (greens) | 0.1 mg | 7% |
| Sorrel (greens) | 0.19 mg | 13% |
As can be seen from the tables, the more vitamin B1 is found in nuts and seeds (sesame and sunflower), in legumes (soybeans, peas, lentils and beans), in cereals (oats and buckwheat), grain products, flour, meal, and also fish ROE.