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Nutrient Ranking Tool

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34 Grains and Pasta Highest in Thiamin (B1)

Ranked by a Common Serving Size
1.2mg Thiamin (B1) = 100% DV
  1. Uncooked Oats
    1.2mg (99% DV) in 1 cup
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  2. Oat Bran
    1.1mg (92% DV) in 1 cup
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  3. Uncooked Yellow Cornmeal
    0.5mg (39% DV) in 1 cup
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  4. Uncooked Whole-Grain Cornmeal
    0.5mg (39% DV) in 1 cup
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  5. Egg Noodles (Cooked)
    0.5mg (39% DV) in 1 cup
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  6. Cooked Teff
    0.5mg (38% DV) in 1 cup
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  7. Whole Grain Sorghum Flour
    0.4mg (33% DV) in 1 cup
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  8. Spinach Egg Noodles (Cooked)
    0.4mg (33% DV) in 1 cup
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  9. Brown Rice
    0.4mg (30% DV) in 1 cup
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  10. Cooked Oat Bran
    0.4mg (29% DV) in 1 cup
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  11. Medium Grain White Rice
    0.3mg (26% DV) in 1 cup
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  12. White Rice
    0.3mg (22% DV) in 1 cup
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  13. Yellow Cornmeal (Grits)
    0.2mg (20% DV) in 1 cup
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  14. Rice Bran
    0.2mg (17% DV) in 1 tablespoon
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  15. Cooked Spelt
    0.2mg (17% DV) in 1 cup
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  16. Cooked Brown Rice
    0.2mg (17% DV) in 1 cup
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  17. Quinoa Cooked
    0.2mg (17% DV) in 1 cup
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  18. Cooked Millet
    0.2mg (15% DV) in 1 cup
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  19. Whole Wheat Pasta
    0.2mg (15% DV) in 1 cup spaghetti not packed
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  20. Cooked Oatmeal
    0.2mg (15% DV) in 1 cup
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  21. Buckwheat (Uncooked)
    0.2mg (14% DV) in 1 cup
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  22. Kamut Cooked
    0.2mg (14% DV) in 1 cup
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  23. Cooked Pearled Barley
    0.1mg (11% DV) in 1 cup
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  24. Japanese Soba Noodles (Buckwheat)
    0.1mg (9% DV) in 1 cup
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  25. Cooked Bulgur
    0.1mg (9% DV) in 1 cup
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  26. Cooked Couscous
    0.1mg (8% DV) in 1 cup, cooked
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  27. Cooked Wild Rice
    0.1mg (7% DV) in 1 cup
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  28. Gluten Free Corn Noodles (Cooked)
    0.1mg (6% DV) in 1 cup
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  29. Roasted Buckwheat Groats
    0.1mg (6% DV) in 1 cup
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  30. Cooked Amaranth
    0mg (3% DV) in 1 cup
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  31. Cooked Japanese Somen
    0mg (3% DV) in 1 cup
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  32. Rice Noodles (Cooked)
    0mg (3% DV) in 1 cup
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  33. Cooked Pasta (Unenriched)
    0mg (2% DV) in 1 cup spaghetti not packed
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  34. Canned Hominy
    0mg in 1 cup
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