NutriDB
Nutrient Rankings/Thiamine (B1)

🔋 Foods Highest in Thiamine (B1) — TOP 30(per 100g)

Converts carbohydrates into energy. Essential for nerve function and metabolism. FDA Daily Value: 1.2mg.

#FoodThiamine (B1)(mg)
1951Beef, variety meats and by-products, liver, raw0.19
1952Nuts, mixed nuts, oil roasted, with peanuts, with salt added0.19
1953Snacks, potato chips, sour-cream-and-onion-flavor0.19
1954Snacks, granola bar, QUAKER, chewy, 90 Calorie Bar0.19
1955Pie crust, cookie-type, prepared from recipe, vanilla wafer, chilled0.19
1956Bread, potato0.19
1957Pie, pecan, prepared from recipe0.19
1958Snacks, FRITOLAY, SUNCHIPS, multigrain, French onion flavor0.19
1959Beans, yellow, mature seeds, cooked, boiled, without salt0.19
1960Veal, variety meats and by-products, pancreas, cooked, braised0.19
1961Beans, yellow, mature seeds, cooked, boiled, with salt0.19
1962Gravy, instant beef, dry0.19
1963Cookies, chocolate chip, refrigerated dough0.19
1964Cake, white, prepared from recipe without frosting0.19
1965Cookies, oatmeal, commercially prepared, soft-type0.19
1966Crackers, whole-wheat, reduced fat0.19
1967Fish, spot, cooked, dry heat0.19
1968Cookies, chocolate chip, prepared from recipe, made with margarine0.19
1969Onion rings, breaded, par fried, frozen, prepared, heated in oven0.19
1970Potato puffs, frozen, unprepared0.18
1971Pie Crust, Cookie-type, Graham Cracker, Ready Crust0.18
1972Cookies, chocolate chip, prepared from recipe, made with butter0.18
1973Fast foods, cheeseburger; double, regular patty; double decker bun with condiments and special sauce0.18
1974Fish, eel, mixed species, cooked, dry heat0.18
1975Egg, whole, dried0.18
1976Cake, yellow, prepared from recipe without frosting0.18
1977Fish, shad, american, cooked, dry heat0.18
1978Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8" fat, raw0.18
1979Teff, cooked0.18
1980Restaurant, Mexican, spanish rice0.18

1951–1980 of 7,275 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov