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29 Grains and Pasta Highest in Thiamin (B1)

Ranked by a serving size.
1.2mg Thiamin (B1) = 100% DV
  1. Millet Flour
    0.5mg (41% DV) in 1 cup
  2. Egg Noodles (cooked)
    0.5mg (39% DV) in 1 cup
  3. Cooked Teff
    0.5mg (38% DV) in 1 cup
  4. Whole Grain Sorghum Flour
    0.4mg (33% DV) in 1 cup
  5. Spinach Egg Noodles (cooked)
    0.4mg (33% DV) in 1 cup
  6. Cooked Long-grain Brown Rice
    0.4mg (30% DV) in 1 cup
  7. Cooked Oatbran
    0.4mg (29% DV) in 1 cup
  8. Cooked Long-grain White Rice
    0.3mg (22% DV) in 1 cup
  9. Yellow Cornmeal (grits)
    0.2mg (20% DV) in 1 cup
  10. Rice Bran
    0.2mg (17% DV) in 1 tablespoon
  11. Cooked Spelt
    0.2mg (17% DV) in 1 cup
  12. Cooked Brown Rice
    0.2mg (17% DV) in 1 cup
  13. Quinoa Cooked
    0.2mg (17% DV) in 1 cup
  14. Cooked Millet
    0.2mg (15% DV) in 1 cup
  15. Whole Wheat Pasta
    0.2mg (15% DV) in 1 cup spaghetti not packed
  16. Cooked Oatmeal
    0.2mg (15% DV) in 1 cup
  17. Kamut Cooked
    0.2mg (14% DV) in 1 cup
  18. Cooked Pearled Barley
    0.1mg (11% DV) in 1 cup
  19. Japanese Soba Noodles (buckwheat)
    0.1mg (9% DV) in 1 cup
  20. Cooked Bulgur
    0.1mg (9% DV) in 1 cup
  21. Cooked Couscous
    0.1mg (8% DV) in 1 cup, cooked
  22. Cooked Wild Rice
    0.1mg (7% DV) in 1 cup
  23. Gluten Free Corn Noodles (cooked)
    0.1mg (6% DV) in 1 cup
  24. Roasted Buckwheat Groats
    0.1mg (6% DV) in 1 cup
  25. Cooked Amaranth
    0mg (3% DV) in 1 cup
  26. Cooked Japanese Somen
    0mg (3% DV) in 1 cup
  27. Rice Noodles (cooked)
    0mg (3% DV) in 1 cup
  28. Cooked Pasta (unenriched)
    0mg (2% DV) in 1 cup spaghetti not packed
  29. Canned Hominy
    0mg in 1 cup

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