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124 Meats Highest in Thiamin (B1)

Ranked by a serving size.

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1.2mg Thiamin (B1) = 100% DV
  1. Pork Chops (Lean)
    1.1mg (96% DV) in 6oz chop
  2. Cured Ham
    1.1mg (96% DV) in 1 cup
  3. Country-Style Roasted Pork Ribs
    1.1mg (94% DV) in 1 rack
  4. Lean Cured Ham
    1.1mg (88% DV) in 1 cup
  5. Low Fat Cured Ham
    1mg (85% DV) in 1 cup
  6. Pork Chops (With Fat)
    1mg (83% DV) in 1 chop
  7. Lean Roasted Ham
    0.9mg (78% DV) in 1 cup, diced
  8. Roasted Ham
    0.9mg (71% DV) in 1 cup, diced
  9. Broiled Pork Tenderloin
    0.8mg (69% DV) in 3 oz
  10. Roasted Pork Tenderloin
    0.8mg (67% DV) in 3 oz
  11. Dry Pork Salami
    0.8mg (66% DV) in 3oz
  12. Pork Loin
    0.7mg (62% DV) in 3 oz
  13. Cooked Ground Pork
    0.6mg (50% DV) in 3 oz
  14. Boston Steak (Pork)
    0.6mg (49% DV) in 3 oz
  15. Braised Pork Loin
    0.6mg (47% DV) in 3 oz
  16. Kielbasa Sausage (Cooked)
    0.5mg (45% DV) in 1 link
  17. Canadian Bacon (Raw)
    0.4mg (36% DV) in 3 oz
  18. Roasted Pork Backribs
    0.4mg (33% DV) in 3 oz
  19. Pork Bratwurst
    0.4mg (33% DV) in 1 link cooked
  20. Roast Duck
    0.4mg (30% DV) in 1 cup, chopped or diced
  21. Pork Spare Ribs
    0.3mg (29% DV) in 3 oz
  22. Emu Steak
    0.3mg (25% DV) in 1 serving ( 3 oz )
  23. Lamb Liver (Cooked)
    0.3mg (25% DV) in 3 oz
  24. Beef And Chicken Polish Sausage
    0.3mg (23% DV) in 1 serving 5 pieces
  25. Roasted Wild Boar
    0.3mg (22% DV) in 3 oz
  26. Salami
    0.3mg (22% DV) in 1 oz
  27. Raw Chicken Leg
    0.3mg (21% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  28. Roasted Chicken Leg
    0.2mg (19% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  29. Boneless Skinless Chicken Leg (Raw)
    0.2mg (19% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
  30. Pepperoni
    0.2mg (19% DV) in 3 oz
  31. Cooked Deer Tenderloin
    0.2mg (18% DV) in 1 serving ( 3 oz )
  32. Beef And Pork Baloney (Bologna)
    0.2mg (18% DV) in 3 (1/2) oz
  33. Ostrich Steak
    0.2mg (17% DV) in 1 serving ( 3 oz )
  34. Skirt Steak
    0.2mg (17% DV) in 6oz steak
  35. Bacon (Pan-fried)
    0.2mg (17% DV) in 3 slices
  36. Buffalo Sirloin Steak
    0.2mg (16% DV) in 1 serving ( 3 oz )
  37. Roasted Boneless Skinless Chicken Leg
    0.2mg (15% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  38. Chorizo
    0.2mg (15% DV) in 1 oz
  39. Lean Chicken Breast (Cooked)
    0.2mg (14% DV) in 6oz chicken breast
  40. Canned Ham
    0.2mg (13% DV) in 1 oz
  41. Pork Baloney (Bologna)
    0.1mg (12% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  42. Sweet Italian Sausage
    0.1mg (12% DV) in 1 link 3 oz
  43. Pan Fried Beef Liver
    0.1mg (12% DV) in 1 slice
  44. Raw Chicken Thigh
    0.1mg (12% DV) in 1 thigh with skin
  45. Fat Free Ground Turkey
    0.1mg (12% DV) in 6 oz
  46. Pork And Beef Beerwurst
    0.1mg (12% DV) in 2 oz
  47. Roast Goose
    0.1mg (11% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  48. Raw Boneless Skinless Thigh Meat
    0.1mg (11% DV) in 1 thigh without skin
  49. Pork Beerwurst
    0.1mg (11% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  50. Roasted Chicken Thigh
    0.1mg (10% DV) in 1 thigh with skin
  51. Chuck Steak (Mock Tender)
    0.1mg (10% DV) in 1 steak
  52. Turkey Salami
    0.1mg (10% DV) in 1 serving
  53. Ribeye Steak (Filet)
    0.1mg (10% DV) in 1 fillet
  54. Cooked Grass Fed Ground Bison (Buffalo)
    0.1mg (10% DV) in 3 oz
  55. Raw Skinless Chicken Drumstick
    0.1mg (10% DV) in 1 drumstick with skin
  56. Pan-broiled Ground Bison
    0.1mg (9% DV) in 1 patty ( yield from 112.7 g raw meat )
  57. Roasted Boneless Skinless Thigh Meat
    0.1mg (9% DV) in 1 thigh without skin
  58. Raw Chicken Drumsticks
    0.1mg (9% DV) in 1 drumstick with skin
  59. Lamb Sirloin
    0.1mg (9% DV) in 3 oz
  60. Roasted Chicken Breast
    0.1mg (8% DV) in 1 cup, chopped or diced
  61. Roasted Chicken Drumsticks
    0.1mg (8% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  62. Roasted Skinless Chicken Drumstick
    0.1mg (8% DV) in 1 drumstick without skin
  63. Grilled Porterhouse Steak (Choice)
    0.1mg (8% DV) in 3 oz
  64. Lamb Shank
    0.1mg (8% DV) in 3 oz
  65. Canadian Bacon (Pan-fried)
    0.1mg (8% DV) in 1 slice
  66. Berliner Sausage
    0.1mg (7% DV) in 1 slice
  67. Chicken (Light Meat)
    0.1mg (7% DV) in 1 cup, chopped or diced
  68. Broiled Beef Round
    0.1mg (7% DV) in 3 oz
  69. Roasted Lean Buffalo
    0.1mg (7% DV) in 3 oz
  70. Broiled Ground Lamb
    0.1mg (7% DV) in 3 oz
  71. Raw Chicken Breast
    0.1mg (7% DV) in 3 oz
  72. Bacon (Raw)
    0.1mg (6% DV) in 1 slice raw
  73. Top Blade Chuck Steak
    0.1mg (6% DV) in 3 oz
  74. Lamb Ribs
    0.1mg (6% DV) in 3 oz
  75. Grilled Top Round Steak
    0.1mg (6% DV) in 3 oz
  76. Braunschweiger Pork Liver Sausage
    0.1mg (6% DV) in 1 oz
  77. Low Fat Broiled Turkey Patties
    0.1mg (6% DV) in 3 oz
  78. Roasted Beef Eye Of Round Roast
    0.1mg (6% DV) in 3 oz
  79. Broiled Sirloin Strip Steak
    0.1mg (6% DV) in 3 oz
  80. Braised Cube Steak
    0.1mg (5% DV) in 3 oz
  81. Braised Beef Or Chuck Stew
    0.1mg (5% DV) in 3 oz
  82. Broiled Lean Beef Flank Steak
    0.1mg (5% DV) in 3 oz
  83. Roasted Turkey Breast
    0.1mg (5% DV) in 6 oz
  84. Grilled Beef Tenderloin Steak
    0.1mg (5% DV) in 3 oz
  85. London Broil
    0.1mg (5% DV) in 3 oz
  86. Lamb Shoulder Roast (Cooked)
    0.1mg (5% DV) in 3 oz
  87. Raw Chicken Wings
    0.1mg (5% DV) in 1 piece
  88. Canned Luncheon Meat
    0.1mg (5% DV) in 1 serving
  89. Fat Free Broiled Turkey Patties
    0.1mg (5% DV) in 1 patty
  90. Broiled Turkey Patties
    0.1mg (5% DV) in 3 oz
  91. Beef Chuck Pot Roast
    0.1mg (5% DV) in 3 oz
  92. Roasted Chicken Wings
    0.1mg (5% DV) in 1 piece
  93. Lowfat Pastrami
    0.1mg (5% DV) in 1 serving 6 slices
  94. Raw Fatfree Ground Turkey
    0.1mg (4% DV) in 1 patty (cooked from 4 oz raw)
  95. Roast Turkey Dark Meat
    0.1mg (4% DV) in 1 serving
  96. Roasted Turkey Thigh
    0.1mg (4% DV) in 3 oz
  97. Prime Rib Steak
    0.1mg (4% DV) in 3 oz
  98. Veal Leg Top Roast (Cooked)
    0.1mg (4% DV) in 3 oz
  99. Luncheon Sausage (Pork And Beef)
    0.1mg (4% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  100. Grilled Porterhouse Steak
    0.1mg (4% DV) in 3 oz
  101. Grilled T-bone Steak
    0mg (4% DV) in 3 oz
  102. Chicken Hotdog
    0mg (4% DV) in 3 oz
  103. Grilled T-bone Steak (Choice)
    0mg (4% DV) in 3 oz
  104. Veal Bratwurst
    0mg (4% DV) in 1 serving 2.96 oz
  105. Spam
    0mg (4% DV) in 3 oz
  106. Lean Grass Fed Beef Strip Steak
    0mg (4% DV) in 3 oz
  107. Braised Beef Shortribs
    0mg (4% DV) in 3 oz
  108. Roast Turkey (Without Skin)
    0mg (3% DV) in 3 oz
  109. Panfried Beef Hamburger
    0mg (3% DV) in 3 oz
  110. Roasted Turkey
    0mg (3% DV) in 3 oz
  111. Dry Pork And Beef Salami
    0mg (3% DV) in 1 slice
  112. Leg Of Lamb
    0mg (3% DV) in 1 oz
  113. Broiled Ground Beef Patty (93% Lean)
    0mg (3% DV) in 3 oz
  114. Pan-broiled Ground Beef Patty (97% Lean)
    0mg (3% DV) in 3 oz
  115. Broiled Ground Beef Patty (97% Lean)
    0mg (3% DV) in 3 oz
  116. Roasted Turkey Light Meat
    0mg (3% DV) in 1 serving
  117. Roasted Turkey Drumstick
    0mg (3% DV) in 3 oz
  118. Cured Smoked Beef
    0mg (2% DV) in 1 slice (1 oz)
  119. Turkey Baloney (Bologna)
    0mg (1% DV) in 0.99 oz 1 serving
  120. Canned Beef
    0mg (1% DV) in 1 serving
  121. Turkey Hotdog
    0mg (1% DV) in 1 oz
  122. Beef Baloney (Bologna)
    0mg (1% DV) in 1 slice
  123. Unprepared Turkey Bacon
    0mg in 1 serving
  124. Rendered Bacon Fat
    0mg in 1 oz

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