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)
7111Mollusks, scallop, mixed species, raw0.01
7112Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt0.01
7113Crustaceans, shrimp, mixed species, canned0.01
7114Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt, with added vitamin D0.01
7115Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D0.01
7116Margarine-like vegetable-oil spread, stick/tub/bottle, 60% fat, with added vitamin D0.01
7117Margarine-like, vegetable oil spread, 60% fat, stick, with salt0.01
7118Babyfood, dessert, peach melba, junior0.01
7119Crustaceans, spiny lobster, mixed species, raw0.01
7120Mushroom, king oyster0.01
7121Apples, fuji, with skin, raw0.01
7122Alcoholic beverage, malt beer, hard lemonade0.01
7123Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 86 proof0.01
7124Syrup, NESTLE, chocolate0.01
7125Java-plum, (jambolan), raw0.01
7126Butterbur, canned0.01
7127Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof0.01
7128Babyfood, fruit, plums with tapioca, without ascorbic acid, junior0.01
7129Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 90 proof0.01
7130Frozen novelties, ice type, pineapple-coconut0.01
7131Babyfood, dessert, peach melba, strained0.01
7132Frostings, glaze, prepared-from-recipe0.01
7133Apples, dried, sulfured, stewed, without added sugar0.01
7134Sauce, cheese, ready-to-serve0.01
7135Soup, cream of mushroom, canned, prepared with equal volume water0.01
7136Soup, chicken broth, canned, condensed0.01
7137Pork, cured, feet, pickled0.01
7138Feijoa, raw0.01
7139Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 100 proof0.01
7140Candies, gumdrops, starch jelly pieces0.01

7111–7140 of 7,275 foods

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