Vitamin B1 Animal Food Table
| No. | amount | Share of the daily value per 100 g | |
|---|---|---|---|
| 1 | Milk Powder Protein Supplements | 1.0 mg | 83.3% |
| 2 | Pork fillet cooked | 0.9 mg | 72.8% |
| 3 | Pork loin baked | 0.6 mg | 52.7% |
| 4 | Protein whey powder | 0.6 mg | 50.8% |
| five | Raw goose liver | 0.6 mg | 46.8% |
| 6 | Duck liver, raw | 0.6 mg | 46.8% |
| 7 | Pork heart, boiled or stewed | 0.6 mg | 46.3% |
| eight | Burbot baked | 0,4 mg | 35.8% |
| nine | Baked trout | 0,4 mg | 35.5% |
| ten | Stewed pork kidneys | 0,4 mg | 33.0% |
| eleven | Powdered chicken egg yolk | 0,4 mg | 32.3% |
| 12 | Boiled pork tongue | 0.3 mg | 26.4% |
| 13 | Brunust cheese | 0.3 mg | 26.3% |
| fourteen | Baked pike perch | 0.3 mg | 26.0% |
| fifteen | Cooked wild boar | 0.3 mg | 25.8% |
| sixteen | Boiled mussels | 0.3 mg | 25.0% |
| 17 | Fried chicken liver | 0.3 mg | 24.3% |
| 18 | Powdered milk | 0.3 mg | 23.6% |
| nineteen | Baked salmon | 0.3 mg | 22.9% |
| 20 | Cooked antelope meat | 0.3 mg | 21.7% |
| 21 | Duck (duck meat) baked (meat without skin) | 0.3 mg | 21.7% |
| 22 | Pork liver fried or stewed | 0.3 mg | 21.5% |
| 23 | Stewed turkey liver | 0.3 mg | 21.3% |
| 24 | Red or black caviar, raw | 0.2 mg | 20.0% |
| 25 | Fried catfish | 0.2 mg | 18.9% |
| 26 | Powdered egg substitutes | 0.2 mg | 18.8% |
| 27 | Abalone cooked | 0.2 mg | 18.3% |
| 28 | Baked catfish | 0.2 mg | 17.3% |
| 29 | Raw ostrich meat, tenderloin | 0.2 mg | 16.5% |
| thirty | Beef liver, stewed or fried | 0.2 mg | 16.2% |
| 31 | Baked or smoked eel | 0.2 mg | 15.3% |
| 32 | Venison cooked | 0.2 mg | 15.0% |
| 33 | Raw egg yolk | 0.2 mg | 14.7% |
| 34 | Yellowtail (lacedra) baked | 0.2 mg | 14.6% |
| 35 | Boiled beef kidneys | 0.2 mg | 13.3% |
| 36 | Baked mackerel | 0.2 mg | 13.3% |
| 37 | Baked salmon | 0.2 mg | 13.1% |
| 38 | Duck egg, raw | 0.2 mg | 13.0% |
| 39 | Chees Feta | 0.2 mg | 12.8% |
| 40 | Boiled shellfish | 0.2 mg | 12.5% |
| 41 | Raw goose egg | 0.1 mg | 12.3% |
| 42 | Butter fish (escolar) smoked | 0.1 mg | 12.2% |
| 43 | Baked carp | 0.1 mg | 11.7% |
| 44 | Raw frog legs | 0.1 mg | 11.7% |
| 45 | Pork spleen cooked | 0.1 mg | 11.6% |
| 46 | Cooked bison meat | 0.1 mg | 11.6% |
| 47 | Raw quail egg | 0.1 mg | 10.8% |
| 48 | Baked seabass | 0.1 mg | 10.8% |
| 49 | Roasted beef brain | 0.1 mg | 10.8% |
| 50 | Baked molva | 0.1 mg | 10.6% |
| 51 | Baked herring | 0.1 mg | 9.3% |
| 52 | Raw turkey egg | 0.1 mg | 9.2% |
| 53 | Cooked lamb | 0.1 mg | 9.2% |
| 54 | Baked chicken breast (skinless) | 0.1 mg | 8.9% |
| 55 | Boiled beef heart | 0.1 mg | 8.4% |
| 56 | Horse meat cooked | 0.1 mg | 8.3% |
| 57 | Cooked bear meat | 0.1 mg | 8.3% |
| 58 | Baked tilapia | 0.1 mg | 7.8% |
| 59 | Chum salmon baked | 0.1 mg | 7.7% |
| 60 | Pork pancreas cooked | 0.1 mg | 7.7% |
| 61 | Baked pink salmon | 0.1 mg | 7.6% |
| 62 | Roasted croaker | 0.1 mg | 7.5% |
| 63 | Cooked goat meat | 0.1 mg | 7.5% |
| 64 | Condensed milk | 0.1 mg | 7.5% |
| 65 | Rabbit meat cooked | 0.1 mg | 7.5% |
| 66 | Baked chicken legs (meat with skin) | 0.1 mg | 7.5% |
| 67 | Baked swordfish | 0.1 mg | 7.4% |
| 68 | Foie gras canned | 0.1 mg | 7.3% |
| 69 | River perch baked | 0.1 mg | 7.3% |
| 70 | Fried chicken | 0.1 mg | 7.1% |
| 71 | Grouper baked | 0.1 mg | 6.8% |
| 72 | Baked sturgeon | 0.1 mg | 6.7% |
| 73 | Canned sardine in oil | 0.1 mg | 6.7% |
| 74 | Limburger cheese | 0.1 mg | 6.7% |
| 75 | Pork light boiled | 0.1 mg | 6.6% |
| 76 | Pork marrow cooked | 0.1 mg | 6.5% |
| 77 | Canned anchovies (in oil) | 0.1 mg | 6.5% |
| 78 | Baked goose | 0.1 mg | 6.4% |
| 79 | Cooked beef (meat without fat) | 0.1 mg | 6.4% |
| 80 | Coho salmon baked | 0.1 mg | 6.3% |
| 81 | Fried shark meat | 0.1 mg | 6.0% |
| 82 | Goat cheese | 0.1 mg | 6.0% |
| 83 | Cooked pork tail | 0.1 mg | 5.8% |
| 84 | Chicken hearts cooked | 0.1 mg | 5.8% |
| 85 | Brie cheese | 0.1 mg | 5.8% |
| 86 | Pheasant cooked | 0.1 mg | 5.8% |
| 87 | Baked whiting | 0.1 mg | 5.7% |
| 88 | Pike cooked | 0.1 mg | 5.6% |
| 89 | Boiled chicken egg (hard boiled) | 0.1 mg | 5.5% |
| 90 | Sheep's milk | 0.1 mg | 5.4% |
| 91 | Tilsiter cheese | 0.1 mg | 5.1% |
| 92 | Veal cooked | 0.1 mg | 5.0% |
| 93 | Turkey thigh (fillet) baked | 0.1 mg | 5.0% |
| 94 | Gruyere cheese | 0.1 mg | 5.0% |
| 95 | Baked halibut | 0.1 mg | 4.8% |
| 96 | Boiled octopus | 0.1 mg | 4.8% |
| 97 | Cooked squid (fried) | 0.1 mg | 4.7% |
| 98 | Baked pollock | 0.1 mg | 4.5% |
| 99 | Boiled crayfish | 0.1 mg | 4.2% |
| 100 | Cooked beaver meat | 0.1 mg | 4.2% |
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