Thiamine is found in a wide variety of foods at low concentrations. Yeast and pork are the most highly concentrated sources of thiamine. In general, cereal grains are the most important dietary sources of thiamine, by virtue of their ubiquity. Of these, whole grains contain more thiamine than refined grains, as thiamine is found mostly in the outer layers of the grain and in the germ (which are removed during the refining process). For example, 100 g of whole-wheat flour contains 0.55 mg of thiamine, while 100 g of white flour contains only 0.06 mg of thiamine. In the US, processed flour must be enriched with thiamine mononitrate (along with niacin, ferrous iron, riboflavin, and folic acid) to replace that lost in processing.
Some other foods rich in thiamine are oatmeal, flax, and sunflower seeds, brown rice, whole grain rye, asparagus, kale, cauliflower, potatoes, oranges, liver (beef, pork and chicken), and eggs.
Hmmm… as it turns out, I’ve been eating quite a lot of thiamine-fortified pasta lately, and it’s also in cold cereal, orange juice, and bread. I don’t think I have an unusually low amount of thiamine in my diet when compared to the average American.
From Wikipedia:
Hmmm… as it turns out, I’ve been eating quite a lot of thiamine-fortified pasta lately, and it’s also in cold cereal, orange juice, and bread. I don’t think I have an unusually low amount of thiamine in my diet when compared to the average American.