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200 Foods Highest in Thiamin (B1)

Ranked by a serving size.
1.2mg Thiamin (B1) = 100% DV
  1. Veggie Burgers
    1.9mg (155% DV) in 1 pattie
  2. Yeast Extract Spread
    1.4mg (117% DV) in 1 tsp
  3. Pork Chops (lean)
    1.1mg (96% DV) in 6oz chop
  4. Cured Ham
    1.1mg (96% DV) in 1 cup
  5. Country-style Roasted Pork Ribs
    1.1mg (94% DV) in 1 rack
  6. Lean Cured Ham
    1.1mg (88% DV) in 1 cup
  7. Low Fat Cured Ham
    1mg (85% DV) in 1 cup
  8. Pork Chops (with Fat)
    1mg (83% DV) in 1 chop
  9. French Bread
    1mg (82% DV) in 1 slice
  10. Lean Roasted Ham
    0.9mg (78% DV) in 1 cup, diced
  11. Durian
    0.9mg (76% DV) in 1 cup, chopped or diced
  12. Roasted Ham
    0.9mg (71% DV) in 1 cup, diced
  13. Broiled Pork Tenderloin
    0.8mg (69% DV) in 3 oz
  14. Roasted Pork Tenderloin
    0.8mg (67% DV) in 3 oz
  15. Dry Pork Salami
    0.8mg (66% DV) in 3oz
  16. Soymilk
    0.7mg (62% DV) in 16oz glass
  17. Pork Loin
    0.7mg (62% DV) in 3 oz
  18. Kidney Bean Sprouts
    0.7mg (57% DV) in 1 cup
  19. Burrito With Beans
    0.6mg (52% DV) in 2 pieces
  20. Cooked Ground Pork
    0.6mg (50% DV) in 3 oz
  21. Cooked Pompano
    0.6mg (50% DV) in 1 fillet
  22. Boston Steak (pork)
    0.6mg (49% DV) in 3 oz
  23. Soft Pretzels
    0.6mg (49% DV) in 1 large
  24. Farmed Atlantic Salmon
    0.6mg (48% DV) in 6oz fillet
  25. Bagels
    0.6mg (47% DV) in 1 bagel
  26. Braised Pork Loin
    0.6mg (47% DV) in 3 oz
  27. Tamarinds
    0.5mg (43% DV) in 1 cup, pulp
  28. Millet Flour
    0.5mg (41% DV) in 1 cup
  29. Pepperoni Pizza
    0.5mg (40% DV) in 1 slice
  30. Toasted Wheat Germ
    0.5mg (40% DV) in 1 oz
  31. Bluefin Tuna (cooked)
    0.5mg (39% DV) in 6oz fillet
  32. Cooked Green Soybeans
    0.5mg (39% DV) in 1 cup
  33. Wild Atlantic Salmon (cooked)
    0.5mg (39% DV) in 6oz fillet
  34. Flax Seeds
    0.5mg (39% DV) in 1oz
  35. Egg Noodles (cooked)
    0.5mg (39% DV) in 1 cup
  36. Cooked Teff
    0.5mg (38% DV) in 1 cup
  37. Subway Tuna Sub
    0.5mg (38% DV) in 6 inch sub
  38. Navy Beans
    0.4mg (36% DV) in 1 cup
  39. Cooked Small White Beans
    0.4mg (35% DV) in 1 cup
  40. Stirfried Soybean Sprouts
    0.4mg (35% DV) in 100 grams
  41. Black Beans
    0.4mg (35% DV) in 1 cup
  42. Cheese Pizza
    0.4mg (35% DV) in 1 slice
  43. Black Turtle Beans
    0.4mg (35% DV) in 1 cup
  44. Cooked Green Peas
    0.4mg (35% DV) in 1 cup
  45. Dried Sunflower Seeds
    0.4mg (35% DV) in 1 oz
  46. Canned Eastern Oysters
    0.4mg (34% DV) in 1 can (12 oz), oysters and liquid
  47. Sausage Pizza
    0.4mg (33% DV) in 1 slice
  48. Firm Tofu
    0.4mg (33% DV) in 1 cup
  49. Whole Grain Sorghum Flour
    0.4mg (33% DV) in 1 cup
  50. Spinach Egg Noodles (cooked)
    0.4mg (33% DV) in 1 cup
  51. Pork Bratwurst
    0.4mg (33% DV) in 1 link cooked
  52. Cooked Walleye Pike
    0.4mg (32% DV) in 1 fillet
  53. Peas
    0.4mg (32% DV) in 1 cup
  54. Milk And Soy Chocolate Drink
    0.4mg (31% DV) in 8 fl oz
  55. Cranberry Beans (roman Beans)
    0.4mg (31% DV) in 1 cup
  56. Split Peas
    0.4mg (31% DV) in 1 cup
  57. Canned Navy Beans
    0.4mg (31% DV) in 1 cup
  58. Roast Duck
    0.4mg (30% DV) in 1 cup, chopped or diced
  59. Sesame Butter (tahini)
    0.4mg (30% DV) in 1 oz
  60. Hemp Seeds
    0.4mg (30% DV) in 1oz
  61. Cooked Long-grain Brown Rice
    0.4mg (30% DV) in 1 cup
  62. Dried Pine Nuts
    0.4mg (29% DV) in 1 oz
  63. Cooked Oatbran
    0.4mg (29% DV) in 1 cup
  64. Pork Spare Ribs
    0.3mg (29% DV) in 3 oz
  65. Black-eyed Peas (cowpeas)
    0.3mg (29% DV) in 1 cup
  66. Baked Beans
    0.3mg (29% DV) in 1 cup
  67. Baked Acorn Squash
    0.3mg (29% DV) in 1 cup, cubes
  68. Macadamia Nuts
    0.3mg (28% DV) in 1 oz (10-12 kernels)
  69. Lentils (cooked)
    0.3mg (28% DV) in 1 cup
  70. Mung Beans (cooked)
    0.3mg (28% DV) in 1 cup
  71. Safflower Seeds
    0.3mg (28% DV) in 1 oz
  72. Pinto Beans (cooked)
    0.3mg (28% DV) in 1 cup
  73. Cooked Catfish
    0.3mg (27% DV) in 1 fillet
  74. Succotash
    0.3mg (27% DV) in 1 cup
  75. Poi
    0.3mg (26% DV) in 1 cup
  76. Edamame
    0.3mg (26% DV) in 1 cup
  77. Lima Beans
    0.3mg (25% DV) in 1 cup
  78. Jerusalem-artichokes Raw
    0.3mg (25% DV) in 1 cup slices
  79. Canned Kidney Beans
    0.3mg (25% DV) in 1 cup
  80. Asparagus (cooked)
    0.3mg (24% DV) in 1 cup
  81. Cooked Eel
    0.3mg (24% DV) in 1 fillet
  82. Melon Balls
    0.3mg (24% DV) in 1 cup, unthawed
  83. Cooked Clams
    0.3mg (24% DV) in 20 small
  84. Kidney Beans
    0.3mg (24% DV) in 1 cup
  85. Cooked Red Kidney Beans
    0.3mg (24% DV) in 1 cup
  86. Great Northern Beans
    0.3mg (23% DV) in 1 cup
  87. Beef And Chicken Polish Sausage
    0.3mg (23% DV) in 1 serving 5 pieces
  88. Canned Red Kidney Beans
    0.3mg (23% DV) in 1 cup
  89. Pea Sprouts
    0.3mg (23% DV) in 1 cup
  90. Atlantic Mackerel (cooked)
    0.3mg (23% DV) in 6oz fillet
  91. Mungo Beans (cooked)
    0.3mg (23% DV) in 1 cup
  92. Hash Browns
    0.3mg (22% DV) in 1 cup
  93. Cooked Sockeye Salmon
    0.3mg (22% DV) in 6oz fillet
  94. Boiled Soybeans (edamame)
    0.3mg (22% DV) in 1 cup
  95. Adzuki Beans
    0.3mg (22% DV) in 1 cup
  96. Fish Trout Mixed Species Cooked Dry Heat
    0.3mg (22% DV) in 1 fillet
  97. Roasted Wild Boar
    0.3mg (22% DV) in 3 oz
  98. Salami
    0.3mg (22% DV) in 1 oz
  99. Fast Food Double Hamburger
    0.3mg (22% DV) in 1 item
  100. Dried Pilinuts
    0.3mg (22% DV) in 1 oz (15 kernels)
  101. Cooked Long-grain White Rice
    0.3mg (22% DV) in 1 cup
  102. Cooked Yellowtail
    0.3mg (21% DV) in 1/2 fillet
  103. Cooked Blue Mussels
    0.3mg (21% DV) in 3 oz
  104. Whole Wheat Bread
    0.3mg (21% DV) in 2 slices
  105. Pistachio Nuts
    0.2mg (21% DV) in 1 oz (49 kernels)
  106. English Muffins
    0.2mg (21% DV) in 1 muffin
  107. Cooked Acorn Squash
    0.2mg (20% DV) in 1 cup, mashed
  108. Canned Baked Beans
    0.2mg (20% DV) in 1 cup
  109. Breadfruit
    0.2mg (20% DV) in 1 cup
  110. Yellow Cornmeal (grits)
    0.2mg (20% DV) in 1 cup
  111. Cooked Lima Beans
    0.2mg (20% DV) in 1 cup
  112. Soybean Sprouts
    0.2mg (20% DV) in 1 cup
  113. Roasted Chicken Leg
    0.2mg (19% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  114. Thousand Island
    0.2mg (19% DV) in 1 tbsp
  115. Fast Food Hamburger
    0.2mg (19% DV) in 1 item
  116. Pepperoni
    0.2mg (19% DV) in 3 oz
  117. Sesame Seeds (toasted)
    0.2mg (19% DV) in 1 oz
  118. Dried Japanese Chestnuts
    0.2mg (19% DV) in 1 oz
  119. Cooked Yellowfin Tuna
    0.2mg (19% DV) in 6oz fillet
  120. California Red Kidney Beans
    0.2mg (19% DV) in 1 cup
  121. Bamboo Shoots
    0.2mg (19% DV) in 1 cup (1/2 Inch slices)
  122. Yellow Corn Sweet
    0.2mg (19% DV) in 1 cup
  123. Whole Milk
    0.2mg (19% DV) in 16oz glass
  124. Orange Juice
    0.2mg (19% DV) in 1 cup
  125. Spirulina
    0.2mg (19% DV) in 100 grams
  126. Skim Milk
    0.2mg (18% DV) in 16oz glass
  127. White Cornmeal (grits)
    0.2mg (18% DV) in 1 cup
  128. Matzo Egg Crackers
    0.2mg (18% DV) in 1 matzo
  129. Cooked Lentil Sprouts
    0.2mg (18% DV) in 100 grams
  130. Cheese Croissants
    0.2mg (18% DV) in 1 croissant, small
  131. Beef And Pork Baloney (bologna)
    0.2mg (18% DV) in 3 (1/2) oz
  132. Cooked Trout
    0.2mg (18% DV) in 1 fillet
  133. Cooked Okra
    0.2mg (18% DV) in 1 cup slices
  134. Cooked Large White Beans
    0.2mg (18% DV) in 1 cup
  135. Cooked Tilefish
    0.2mg (18% DV) in 1/2 fillet
  136. Cooked Snow Peas
    0.2mg (17% DV) in 1 cup
  137. Bluefin Tuna (raw)
    0.2mg (17% DV) in 3 oz
  138. Roasted Chestnuts
    0.2mg (17% DV) in 10 kernels
  139. Rice Bran
    0.2mg (17% DV) in 1 tablespoon
  140. Skirt Steak
    0.2mg (17% DV) in 6oz steak
  141. Bacon (pan-fried)
    0.2mg (17% DV) in 3 slices
  142. Dry Roasted Macadamia Nuts
    0.2mg (17% DV) in 1 oz (10-12 kernels)
  143. Tofu Prepared With Calcium
    0.2mg (17% DV) in 1 cup
  144. Okra
    0.2mg (17% DV) in 1 cup
  145. Cooked Spelt
    0.2mg (17% DV) in 1 cup
  146. Cooked Brown Rice
    0.2mg (17% DV) in 1 cup
  147. Quinoa Cooked
    0.2mg (17% DV) in 1 cup
  148. Dry Roasted Pistachio Nuts
    0.2mg (16% DV) in 1 oz (49 kernels)
  149. Atlantic Mackerel (raw)
    0.2mg (16% DV) in 1 fillet
  150. Acorn Squash
    0.2mg (16% DV) in 1 cup, cubes
  151. Cooked Soybean Sprouts
    0.2mg (16% DV) in 1 cup
  152. Buffalo Sirloin Steak
    0.2mg (16% DV) in 1 serving ( 3 oz )
  153. Asparagus
    0.2mg (16% DV) in 1 cup
  154. Wild Atlantic Salmon (raw)
    0.2mg (16% DV) in 3 oz
  155. Low-fat Milk 2%
    0.2mg (16% DV) in 16oz glass
  156. Chickpeas (garbanzo Beans) (cooked)
    0.2mg (16% DV) in 1 cup
  157. Pecans
    0.2mg (16% DV) in 1 oz (19 halves)
  158. Abalone (cooked)
    0.2mg (16% DV) in 3 oz
  159. Toasted White Bread
    0.2mg (16% DV) in 1 cup, crumbs
  160. Plain Croutons
    0.2mg (16% DV) in 1 cup
  161. High Fat Milk (3.7% Fat)
    0.2mg (15% DV) in 16oz glass
  162. Florida Oranges
    0.2mg (15% DV) in 1 cup sections, without membranes
  163. Cooked Millet
    0.2mg (15% DV) in 1 cup
  164. Hazelnuts
    0.2mg (15% DV) in 1 oz (21 whole kernels)
  165. Whole Wheat Pasta
    0.2mg (15% DV) in 1 cup spaghetti not packed
  166. Dried Lotus Seeds
    0.2mg (15% DV) in 1 oz (42 medium seeds)
  167. Raw Peanuts
    0.2mg (15% DV) in 1 oz
  168. Roasted Boneless Skinless Chicken Leg
    0.2mg (15% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  169. Chorizo
    0.2mg (15% DV) in 1 oz
  170. Cassava
    0.2mg (15% DV) in 1 cup
  171. Cooked Oatmeal
    0.2mg (15% DV) in 1 cup
  172. Lentil Sprouts
    0.2mg (15% DV) in 1 cup
  173. Chia Seeds
    0.2mg (15% DV) in 1 oz
  174. Farmed Atlantic Salmon (raw)
    0.2mg (15% DV) in 3 oz
  175. Upside-down Pineapple Cake
    0.2mg (15% DV) in 1 piece (1/9 of 8 Inch square)
  176. Brazilnuts
    0.2mg (15% DV) in 1 oz (6 kernels)
  177. California Avocados
    0.2mg (14% DV) in 1 cup, pureed
  178. Jackfruit
    0.2mg (14% DV) in 1 cup, sliced
  179. Arrowroot
    0.2mg (14% DV) in 1 cup, sliced
  180. Cooked Spinach
    0.2mg (14% DV) in 1 cup
  181. Cooked Coho Salmon (farmed)
    0.2mg (14% DV) in 6oz fillet
  182. Mammy Apple
    0.2mg (14% DV) in 1 fruit without refuse
  183. Cooked Beet Greens
    0.2mg (14% DV) in 1 cup (1 Inch pieces)
  184. Pita Bread
    0.2mg (14% DV) in 1 pita, small (4 Inch dia)
  185. Lean Chicken Breast (cooked)
    0.2mg (14% DV) in 6oz chicken breast
  186. Brussels Sprouts (cooked)
    0.2mg (14% DV) in 1 cup
  187. Cooked Blackeyed Peas
    0.2mg (14% DV) in 1 cup
  188. Dried Spirulina Seaweed
    0.2mg (14% DV) in 1 tablespoon
  189. Broad Beans (fava)
    0.2mg (14% DV) in 1 cup
  190. Baked Potato (no Skin)
    0.2mg (14% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  191. Cooked Grouper
    0.2mg (14% DV) in 1 fillet
  192. Kamut Cooked
    0.2mg (14% DV) in 1 cup
  193. Cherimoya
    0.2mg (14% DV) in 1 cup, pieces
  194. Atlantic Herring
    0.2mg (13% DV) in 1 fillet
  195. Striped Bass (raw)
    0.2mg (13% DV) in 1 fillet
  196. Soursop
    0.2mg (13% DV) in 1 cup, pulp
  197. Cooked Atlantic Cod
    0.2mg (13% DV) in 1 fillet
  198. Cooked Tilapia
    0.2mg (13% DV) in 6oz fillet
  199. Oranges
    0.2mg (13% DV) in 1 cup, sections
  200. California Valencia Oranges
    0.2mg (13% DV) in 1 cup sections, without membranes

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.