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119 Meats Highest in Thiamin (B1)

Ranked by a Common Serving Size
1.2mg Thiamin (B1) = 100% DV
  1. Broiled Pork Tenderloin
    1.6mg (137% DV) in 6oz
    Database: Standard Release (Common) (Source)
  2. Cooked Ground Pork
    1.2mg (100% DV) in 6oz
    Database: Standard Release (Common) (Source)
  3. Pork Chops (Lean)
    1.1mg (96% DV) in 6oz chop
    Database: Standard Release (Common) (Source)
  4. Lean Cured Ham
    1.1mg (88% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Country-Style Roasted Pork Ribs
    1.1mg (94% DV) in 1 rack
    Database: Standard Release (Common) (Source)
  6. Cured Ham
    1.1mg (96% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  7. Pork Chops (With Fat)
    1mg (83% DV) in 1 chop
    Database: Standard Release (Common) (Source)
  8. Low Fat Cured Ham
    1mg (85% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Roasted Ham
    0.9mg (71% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  10. Lean Roasted Ham
    0.9mg (78% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  11. Roasted Pork Tenderloin
    0.8mg (67% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  12. Dry Pork Salami
    0.8mg (66% DV) in 3oz
    Database: Standard Release (Common) (Source)
  13. Pork Loin
    0.7mg (62% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  14. Boston Steak (Pork)
    0.6mg (49% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  15. Braised Pork Loin
    0.6mg (47% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  16. Kielbasa Sausage (Cooked)
    0.5mg (45% DV) in 1 link
    Database: Standard Release (Common) (Source)
  17. Canadian Bacon (Raw)
    0.4mg (36% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  18. Roasted Pork Backribs
    0.4mg (33% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  19. Pork Bratwurst
    0.4mg (33% DV) in 1 link cooked
    Database: Standard Release (Common) (Source)
  20. Roast Duck
    0.4mg (30% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  21. Pork Spare Ribs
    0.3mg (29% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  22. Bacon (Raw)
    0.3mg (26% DV) in 1 slice raw
    Database: Standard Release (Common) (Source)
  23. Lamb Liver (Cooked)
    0.3mg (25% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  24. Beef And Chicken Polish Sausage
    0.3mg (23% DV) in 1 serving 5 pieces
    Database: Standard Release (Common) (Source)
  25. Emu Steak
    0.3mg (25% DV) in 1 serving ( 3 oz )
    Database: Standard Release (Common) (Source)
  26. Salami
    0.3mg (22% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  27. Roasted Wild Boar
    0.3mg (22% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  28. Bacon (Pan-Fried)
    0.2mg (17% DV) in 3 slices
    Database: Standard Release (Common) (Source)
  29. Pan Fried Beef Liver
    0.2mg (13% DV) in 1 slice
    Database: Standard Release (Common) (Source)
  30. Lean Chicken Breast (Cooked)
    0.2mg (14% DV) in 6oz chicken breast
    Database: Standard Release (Common) (Source)
  31. Canned Ham
    0.2mg (13% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  32. Beef And Pork Baloney (Bologna)
    0.2mg (18% DV) in 3 (1/2) oz
    Database: Standard Release (Common) (Source)
  33. Roasted Boneless Skinless Chicken Leg
    0.2mg (15% DV) in 1 leg (sum of drumstick+thigh+back meat only)
    Database: Standard Release (Common) (Source)
  34. Ostrich Steak
    0.2mg (17% DV) in 1 serving ( 3 oz )
    Database: Standard Release (Common) (Source)
  35. Skirt Steak
    0.2mg (17% DV) in 6oz steak
    Database: Standard Release (Common) (Source)
  36. Roasted Chicken Leg
    0.2mg (19% DV) in 1 leg, with skin (sum of drumstick+thigh+back)
    Database: Standard Release (Common) (Source)
  37. Boneless Skinless Chicken Leg (Raw)
    0.2mg (19% DV) in 1 leg, bone and skin removed (sum of drumstick+thigh+back meat only)
    Database: Standard Release (Common) (Source)
  38. Buffalo Sirloin Steak
    0.2mg (16% DV) in 1 serving ( 3 oz )
    Database: Standard Release (Common) (Source)
  39. Cooked Deer Tenderloin
    0.2mg (18% DV) in 1 serving ( 3 oz )
    Database: Standard Release (Common) (Source)
  40. Pepperoni
    0.2mg (19% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  41. Canadian Bacon (Pan-Fried)
    0.1mg (8% DV) in 1 slice
    Database: Standard Release (Common) (Source)
  42. Broiled Lean Beef Flank Steak
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  43. Broiled Beef Round
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  44. Grilled Porterhouse Steak (Choice)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  45. Grilled Porterhouse Steak
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  46. Grilled Top Round Steak
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  47. Top Blade Chuck Steak
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  48. Lean Grass Fed Beef Strip Steak
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  49. Broiled Sirloin Strip Steak
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  50. Prime Rib Steak
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  51. London Broil
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  52. Roasted Beef Eye Of Round Roast
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  53. Beef Chuck Pot Roast
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  54. Braised Cube Steak
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  55. Grilled Beef Tenderloin Steak
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  56. Chuck Steak (Mock Tender)
    0.1mg (6% DV) in 1 steak
    Database: Standard Release (Common) (Source)
  57. Raw Chicken Breast
    0.1mg (9% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  58. Roast Turkey Dark Meat
    0.1mg (4% DV) in 1 serving
    Database: Standard Release (Common) (Source)
  59. Braised Beef Or Chuck Stew
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  60. Roasted Chicken Breast
    0.1mg (8% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  61. Roasted Turkey Breast
    0.1mg (5% DV) in 6 oz
    Database: Standard Release (Common) (Source)
  62. Roasted Turkey Thigh
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  63. Pork Beerwurst
    0.1mg (11% DV) in 1 slice (4 inch dia x 1/8 inch thick)
    Database: Standard Release (Common) (Source)
  64. Berliner Sausage
    0.1mg (7% DV) in 1 slice
    Database: Standard Release (Common) (Source)
  65. Braunschweiger Pork Liver Sausage
    0.1mg (6% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  66. Pork And Beef Beerwurst
    0.1mg (12% DV) in 2 oz
    Database: Standard Release (Common) (Source)
  67. Roasted Skinless Chicken Drumstick
    0.1mg (7% DV) in 1 drumstick without skin
    Database: Standard Release (Common) (Source)
  68. Raw Chicken Thigh
    0.1mg (7% DV) in 1 thigh with skin
    Database: Standard Release (Common) (Source)
  69. Roasted Boneless Skinless Thigh Meat
    0.1mg (7% DV) in 1 thigh without skin
    Database: Standard Release (Common) (Source)
  70. Raw Chicken Wings
    0.1mg (5% DV) in 1 piece
    Database: Standard Release (Common) (Source)
  71. Roast Goose
    0.1mg (11% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
    Database: Standard Release (Common) (Source)
  72. Lamb Shank
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  73. Broiled Ground Lamb
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  74. Raw Fatfree Ground Turkey
    0.1mg (6% DV) in 1 patty (cooked from 4 oz raw)
    Database: Standard Release (Common) (Source)
  75. Fat Free Ground Turkey
    0.1mg (12% DV) in 6 oz
    Database: Standard Release (Common) (Source)
  76. Fat Free Broiled Turkey Patties
    0.1mg (5% DV) in 1 patty
    Database: Standard Release (Common) (Source)
  77. Turkey Salami
    0.1mg (10% DV) in 1 serving
    Database: Standard Release (Common) (Source)
  78. Sweet Italian Sausage
    0.1mg (12% DV) in 1 link 3 oz
    Database: Standard Release (Common) (Source)
  79. Lowfat Pastrami
    0.1mg (5% DV) in 1 serving 6 slices
    Database: Standard Release (Common) (Source)
  80. Broiled Ground Beef Patty (97% Lean)
    0.1mg (6% DV) in 6oz
    Database: Standard Release (Common) (Source)
  81. Roasted Chicken Drumsticks
    0.1mg (7% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
    Database: Standard Release (Common) (Source)
  82. Raw Skinless Chicken Drumstick
    0.1mg (9% DV) in 1 drumstick with skin
    Database: Standard Release (Common) (Source)
  83. Roasted Chicken Thigh
    0.1mg (6% DV) in 1 thigh with skin
    Database: Standard Release (Common) (Source)
  84. Raw Boneless Skinless Thigh Meat
    0.1mg (8% DV) in 1 thigh without skin
    Database: Standard Release (Common) (Source)
  85. Roasted Chicken Wings
    0.1mg (5% DV) in 1 piece
    Database: Standard Release (Common) (Source)
  86. Chicken (Light Meat)
    0.1mg (7% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  87. Cooked Grass Fed Ground Bison (Buffalo)
    0.1mg (10% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  88. Roasted Lean Buffalo
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  89. Pork Baloney (Bologna)
    0.1mg (12% DV) in 1 slice, medium (4-1/2 inch dia x 1/8 inch thick) (1 oz)
    Database: Standard Release (Common) (Source)
  90. Chorizo
    0.1mg (5% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  91. Lamb Sirloin
    0.1mg (9% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  92. Lamb Ribs
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  93. Lamb Shoulder Roast (Cooked)
    0.1mg (10% DV) in 6oz
    Database: Standard Release (Common) (Source)
  94. Pan-Broiled Ground Bison
    0.1mg (9% DV) in 1 patty ( yield from 112.7 g raw meat )
    Database: Standard Release (Common) (Source)
  95. Low Fat Broiled Turkey Patties
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  96. Broiled Turkey Patties
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  97. Luncheon Sausage (Pork And Beef)
    0.1mg (4% DV) in 1 slice (4 inch dia x 1/8 inch thick)
    Database: Standard Release (Common) (Source)
  98. Ribeye Steak (Filet)
    0.1mg (7% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  99. Veal Leg Top Roast (Cooked)
    0.1mg (5% DV) in 100 grams
    Database: Standard Release (Common) (Source)
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