Nutrient table · IFCT 2017 · ICMR-NIN 2020

Thiamine (vitamin B1) content of Indian foods

Per 100 g, pistachio is the richest thiamine source in IFCT 2017 at 0.98 mg, followed by poppy seeds at 0.87 mg, safflower seeds at 0.85 mg and quinoa at 0.83 mg. Soya bean, peanuts, dried peas and whole wheat carry between 0.46 and 0.59 mg. ICMR-NIN 2020 sets an adult man's thiamine need at 1.8 mg a day and a woman's at 1.7 mg.

01The nutrient

What thiamine (vitamin b1) does, and where Indian diets stand

Thiamine, vitamin B1, helps the body turn carbohydrate into usable energy, and it keeps nerves and the heart working normally. Because the brain runs mostly on glucose, it depends heavily on thiamine. The body holds only small stores, so a steady daily supply matters, and needs rise with a diet high in carbohydrate.

India knows the effects of thiamine deficiency well. Beriberi was once common where people ate mostly polished rice, because thiamine sits in the bran and germ that milling removes. Parboiling, which drives the vitamin into the grain before milling, was one traditional answer. Today low thiamine is seen with heavy alcohol use, very monotonous rice diets, and in some breastfed infants of deficient mothers.

This table ranks the 239 foods in IFCT 2017 with a thiamine value, per 100 g. Nuts and oilseeds lead, with quinoa, soya, peanuts and dried peas close behind. Whole wheat and atta make the top 25, while polished rice does not. Leafy greens and most fruit sit at the bottom, at around 0.01 mg.

02The full table

All 239 foods ranked by thiamine (vitamin b1)

Per 100 g of the edible portion, highest first. The last two columns show the share of an adult's daily need that 100 g covers.

Indian foods ranked by thiamine (vitamin b1) per 100 g
Rank	Food	Group	Per 100 g	Man's daily need	Woman's daily need
1	Pistachio	Nuts and oilseeds	0.98 mg	54%	58%
2	Poppy seeds	Spices, herbs and condiments	0.87 mg	48%	51%
3	Safflower seeds	Nuts and oilseeds	0.85 mg	47%	50%
4	Quinoa	Cereals and millets	0.83 mg	46%	49%
5	Asafoetida (hing)	Spices, herbs and condiments	0.82 mg	46%	48%
6	Cashew nut	Nuts and oilseeds	0.61 mg	34%	36%
7	Soya bean	Pulses and legumes	0.59 mg	33%	35%
8	Sunflower seeds	Nuts and oilseeds	0.59 mg	33%	35%
9	Peanuts (groundnut)	Nuts and oilseeds	0.57 mg	32%	34%
10	Dried peas	Pulses and legumes	0.56 mg	31%	33%
11	Mustard seeds	Nuts and oilseeds	0.55 mg	31%	32%
12	Cloves	Spices, herbs and condiments	0.53 mg	29%	31%
13	Cumin seeds	Spices, herbs and condiments	0.52 mg	29%	31%
14	Garden cress seeds (halim)	Nuts and oilseeds	0.52 mg	29%	31%
15	Niger seeds	Nuts and oilseeds	0.46 mg	26%	27%
16	Rice bean	Pulses and legumes	0.46 mg	26%	27%
17	Wheat (whole, suji and dalia)	Cereals and millets	0.46 mg	26%	27%
18	Moth bean (matki)	Pulses and legumes	0.45 mg	25%	26%
19	Red gram (toor or arhar)	Pulses and legumes	0.45 mg	25%	26%
20	Wheat flour (atta and maida)	Cereals and millets	0.42 mg	23%	25%
21	Walnut	Nuts and oilseeds	0.4 mg	22%	24%
22	Whole masoor (lentil)	Pulses and legumes	0.4 mg	22%	24%
23	Chicken mushroom	Vegetables and mushrooms	0.37 mg	21%	22%
24	Ragi (finger millet)	Cereals and millets	0.37 mg	21%	22%
25	Barley	Cereals and millets	0.36 mg	20%	21%
26	Pine nuts (chilgoza)	Nuts and oilseeds	0.36 mg	20%	21%
27	Bengal gram (chana)	Pulses and legumes	0.35 mg	19%	21%
28	Field bean (dry)	Pulses and legumes	0.35 mg	19%	21%
29	Green gram (moong)	Pulses and legumes	0.35 mg	19%	21%
30	Jowar (sorghum)	Cereals and millets	0.35 mg	19%	21%
31	Masoor dal (red lentil)	Pulses and legumes	0.34 mg	19%	20%
32	Sesame seeds (til)	Nuts and oilseeds	0.34 mg	19%	20%
33	Tamarind	Fruits	0.34 mg	19%	20%
34	Cowpea (lobia)	Pulses and legumes	0.33 mg	18%	19%
35	Maize (corn)	Cereals and millets	0.33 mg	18%	19%
36	Horse gram (kulthi)	Pulses and legumes	0.32 mg	18%	19%
37	Ajwain (carom seeds)	Spices, herbs and condiments	0.3 mg	17%	18%
38	Rajma (red kidney beans)	Pulses and legumes	0.3 mg	17%	18%
39	Varagu millet	Cereals and millets	0.29 mg	16%	17%
40	Chicken liver and gizzard	Meat, poultry and eggs	0.28 mg	16%	16%
41	Fenugreek seeds (methi dana)	Spices, herbs and condiments	0.28 mg	16%	16%
42	Flaxseeds (alsi)	Nuts and oilseeds	0.28 mg	16%	16%
43	Green peas (fresh)	Vegetables and mushrooms	0.27 mg	15%	16%
44	Agathi leaves	Green leafy vegetables	0.26 mg	14%	15%
45	Samai (little millet)	Cereals and millets	0.26 mg	14%	15%
46	Bajra (pearl millet)	Cereals and millets	0.25 mg	14%	15%
47	Oyster mushroom (dried)	Vegetables and mushrooms	0.24 mg	13%	14%
48	Tender red gram (fresh toor)	Vegetables and mushrooms	0.23 mg	13%	14%
49	Duck	Meat, poultry and eggs	0.22 mg	12%	13%
50	Black gram (urad)	Pulses and legumes	0.21 mg	12%	12%
51	Garlic	Spices, herbs and condiments	0.2 mg	11%	12%
52	Coriander seeds	Spices, herbs and condiments	0.19 mg	11%	11%
53	Parsley	Green leafy vegetables	0.19 mg	11%	11%
54	Manila tamarind (jungle jalebi)	Fruits	0.18 mg	10%	11%
55	Pigeon	Meat, poultry and eggs	0.18 mg	10%	11%
56	Pork	Meat, poultry and eggs	0.18 mg	10%	11%
57	Country chicken (desi)	Meat, poultry and eggs	0.17 mg	9%	10%
58	Spinach	Green leafy vegetables	0.16 mg	9%	9%
59	Almond	Nuts and oilseeds	0.15 mg	8%	9%
60	Baby corn	Vegetables and mushrooms	0.15 mg	8%	9%
61	Custard apple (sitaphal)	Fruits	0.13 mg	7%	8%
62	Gongura (gogu) leaves	Green leafy vegetables	0.13 mg	7%	8%
63	Mace	Spices, herbs and condiments	0.13 mg	7%	8%
64	Scarlet runner bean	Vegetables and mushrooms	0.13 mg	7%	8%
65	Broad beans	Vegetables and mushrooms	0.12 mg	7%	7%
66	Cardamom	Spices, herbs and condiments	0.12 mg	7%	7%
67	Poha (rice flakes)	Cereals and millets	0.12 mg	7%	7%
68	Tamarind leaves	Green leafy vegetables	0.12 mg	7%	7%
69	Chillies (green and red)	Spices, herbs and condiments	0.11 mg	6%	6%
70	Fenugreek leaves (methi)	Green leafy vegetables	0.11 mg	6%	6%
71	Khoa (mawa)	Milk and dairy	0.11 mg	6%	6%
72	Puffed rice (murmura)	Cereals and millets	0.11 mg	6%	6%
73	Rambutan	Fruits	0.11 mg	6%	6%
74	Chicken (broiler)	Meat, poultry and eggs	0.1 mg	6%	6%
75	Emu	Meat, poultry and eggs	0.1 mg	6%	6%
76	Coriander leaves	Spices, herbs and condiments	0.09 mg	5%	5%
77	Raisins	Fruits	0.09 mg	5%	5%
78	Colocasia leaves (arbi patta)	Green leafy vegetables	0.08 mg	4%	5%
79	Karimeen (pearl spot)	Fish and seafood	0.08 mg	4%	5%
80	Mustard leaves (sarson)	Green leafy vegetables	0.08 mg	4%	5%
81	Star fruit	Fruits	0.08 mg	4%	5%
82	Avocado	Fruits	0.07 mg	4%	4%
83	Cherries	Fruits	0.07 mg	4%	4%
84	Curry leaves	Spices, herbs and condiments	0.07 mg	4%	4%
85	Field beans (fresh pods)	Vegetables and mushrooms	0.07 mg	4%	4%
86	Goat meat (mutton)	Meat, poultry and eggs	0.07 mg	4%	4%
87	Lotus root (kamal kakdi)	Roots and tubers	0.07 mg	4%	4%
88	Mackerel	Fish and seafood	0.07 mg	4%	4%
89	Moon fish	Fish and seafood	0.07 mg	4%	4%
90	Orange	Fruits	0.07 mg	4%	4%
91	Pumpkin leaves	Green leafy vegetables	0.07 mg	4%	4%
92	Salmon	Fish and seafood	0.07 mg	4%	4%
93	Sweet potato	Roots and tubers	0.07 mg	4%	4%
94	Tapioca (cassava)	Roots and tubers	0.07 mg	4%	4%
95	Bamboo shoot	Vegetables and mushrooms	0.06 mg	3%	4%
96	Basella leaves	Green leafy vegetables	0.06 mg	3%	4%
97	Bathua leaves	Green leafy vegetables	0.06 mg	3%	4%
98	Black pepper	Spices, herbs and condiments	0.06 mg	3%	4%
99	Brinjal (baingan)	Vegetables and mushrooms	0.06 mg	3%	4%
100	Brussels sprouts	Green leafy vegetables	0.06 mg	3%	4%
101	Clam	Fish and seafood	0.06 mg	3%	4%
102	Colocasia root (arbi)	Roots and tubers	0.06 mg	3%	4%
103	Drumstick leaves (moringa)	Green leafy vegetables	0.06 mg	3%	4%
104	Egg	Meat, poultry and eggs	0.06 mg	3%	4%
105	Kalava	Fish and seafood	0.06 mg	3%	4%
106	Knol-khol leaves	Green leafy vegetables	0.06 mg	3%	4%
107	Mud crab	Fish and seafood	0.06 mg	3%	4%
108	Oyster	Fish and seafood	0.06 mg	3%	4%
109	Parrot fish	Fish and seafood	0.06 mg	3%	4%
110	Pippali (long pepper)	Spices, herbs and condiments	0.06 mg	3%	4%
111	Pomegranate	Fruits	0.06 mg	3%	4%
112	Pomelo	Fruits	0.06 mg	3%	4%
113	Pomfret	Fish and seafood	0.06 mg	3%	4%
114	Potato	Roots and tubers	0.06 mg	3%	4%
115	Queen fish	Fish and seafood	0.06 mg	3%	4%
116	Radish leaves	Green leafy vegetables	0.06 mg	3%	4%
117	Strawberry	Fruits	0.06 mg	3%	4%
118	Sweet lime (mosambi)	Fruits	0.06 mg	3%	4%
119	Tuna	Fish and seafood	0.06 mg	3%	4%
120	Turmeric powder	Spices, herbs and condiments	0.06 mg	3%	4%
121	Bitter gourd (karela)	Vegetables and mushrooms	0.05 mg	3%	3%
122	Capsicum	Vegetables and mushrooms	0.05 mg	3%	3%
123	Cauliflower leaves	Green leafy vegetables	0.05 mg	3%	3%
124	Cluster beans (gawar)	Vegetables and mushrooms	0.05 mg	3%	3%
125	Guava	Fruits	0.05 mg	3%	3%
126	Jackfruit (ripe)	Fruits	0.05 mg	3%	3%
127	Lettuce	Green leafy vegetables	0.05 mg	3%	3%
128	Matha	Fish and seafood	0.05 mg	3%	3%
129	Milk fish	Fish and seafood	0.05 mg	3%	3%
130	Mullet	Fish and seafood	0.05 mg	3%	3%
131	Octopus	Fish and seafood	0.05 mg	3%	3%
132	Pineapple	Fruits	0.05 mg	3%	3%
133	Pointed gourd (parwal)	Vegetables and mushrooms	0.05 mg	3%	3%
134	Quail	Meat, poultry and eggs	0.05 mg	3%	3%
135	Raw jackfruit	Vegetables and mushrooms	0.05 mg	3%	3%
136	Rice	Cereals and millets	0.05 mg	3%	3%
137	Sheep meat (lamb)	Meat, poultry and eggs	0.05 mg	3%	3%
138	Shiitake mushroom	Vegetables and mushrooms	0.05 mg	3%	3%
139	Turkey	Meat, poultry and eggs	0.05 mg	3%	3%
140	Zucchini	Vegetables and mushrooms	0.05 mg	3%	3%
141	Amaranth seed (rajgira)	Cereals and millets	0.04 mg	2%	2%
142	Apricot (dried and processed)	Fruits	0.04 mg	2%	2%
143	Carrot	Roots and tubers	0.04 mg	2%	2%
144	Cauliflower	Vegetables and mushrooms	0.04 mg	2%	2%
145	Coconut	Nuts and oilseeds	0.04 mg	2%	2%
146	Drumstick (moringa pods)	Vegetables and mushrooms	0.04 mg	2%	2%
147	Fig	Fruits	0.04 mg	2%	2%
148	French beans	Vegetables and mushrooms	0.04 mg	2%	2%
149	Ginger	Spices, herbs and condiments	0.04 mg	2%	2%
150	Ivy gourd (kundru)	Vegetables and mushrooms	0.04 mg	2%	2%
151	Jaggery	Sugars and natural drinks	0.04 mg	2%	2%
152	Knol-khol (kohlrabi)	Vegetables and mushrooms	0.04 mg	2%	2%
153	Lemon (juice)	Fruits	0.04 mg	2%	2%
154	Nutmeg	Spices, herbs and condiments	0.04 mg	2%	2%
155	Okra (bhindi)	Vegetables and mushrooms	0.04 mg	2%	2%
156	Onion	Spices, herbs and condiments	0.04 mg	2%	2%
157	Wood apple (kaitha)	Fruits	0.04 mg	2%	2%
158	Yam (suran)	Roots and tubers	0.04 mg	2%	2%
159	Anchovy	Fish and seafood	0.03 mg	2%	2%
160	Apple	Fruits	0.03 mg	2%	2%
161	Ash gourd (petha)	Vegetables and mushrooms	0.03 mg	2%	2%
162	Bael	Fruits	0.03 mg	2%	2%
163	Betel leaves	Green leafy vegetables	0.03 mg	2%	2%
164	Bombay duck	Fish and seafood	0.03 mg	2%	2%
165	Bottle gourd (lauki)	Vegetables and mushrooms	0.03 mg	2%	2%
166	Cabbage	Green leafy vegetables	0.03 mg	2%	2%
167	Celery stalk	Vegetables and mushrooms	0.03 mg	2%	2%
168	Chembali	Fish and seafood	0.03 mg	2%	2%
169	Currants	Fruits	0.03 mg	2%	2%
170	Dates	Fruits	0.03 mg	2%	2%
171	Garden cress leaves	Green leafy vegetables	0.03 mg	2%	2%
172	Grapes	Fruits	0.03 mg	2%	2%
173	Mango	Fruits	0.03 mg	2%	2%
174	Milk	Milk and dairy	0.03 mg	2%	2%
175	Papaya	Fruits	0.03 mg	2%	2%
176	Phalsa	Fruits	0.03 mg	2%	2%
177	Pumpkin	Vegetables and mushrooms	0.03 mg	2%	2%
178	Rabbit	Meat, poultry and eggs	0.03 mg	2%	2%
179	Radish	Roots and tubers	0.03 mg	2%	2%
180	Rumex leaves	Green leafy vegetables	0.03 mg	2%	2%
181	Seer fish (vanjaram)	Fish and seafood	0.03 mg	2%	2%
182	Shark	Fish and seafood	0.03 mg	2%	2%
183	Snake gourd	Vegetables and mushrooms	0.03 mg	2%	2%
184	Soursop	Fruits	0.03 mg	2%	2%
185	Spring onion	Vegetables and mushrooms	0.03 mg	2%	2%
186	Sugarcane	Sugars and natural drinks	0.03 mg	2%	2%
187	Tomato	Vegetables and mushrooms	0.03 mg	2%	2%
188	Beet greens	Green leafy vegetables	0.02 mg	1%	1%
189	Black snapper	Fish and seafood	0.02 mg	1%	1%
190	Colocasia stem	Vegetables and mushrooms	0.02 mg	1%	1%
191	Cucumber	Vegetables and mushrooms	0.02 mg	1%	1%
192	Guinea fowl	Meat, poultry and eggs	0.02 mg	1%	1%
193	Jamun	Fruits	0.02 mg	1%	1%
194	Litchi	Fruits	0.02 mg	1%	1%
195	Mango ginger (amba haldi)	Spices, herbs and condiments	0.02 mg	1%	1%
196	Mint leaves	Spices, herbs and condiments	0.02 mg	1%	1%
197	Pak Choi leaves	Green leafy vegetables	0.02 mg	1%	1%
198	Paneer	Milk and dairy	0.02 mg	1%	1%
199	Peach	Fruits	0.02 mg	1%	1%
200	Pear	Fruits	0.02 mg	1%	1%
201	Plum	Fruits	0.02 mg	1%	1%
202	Ponnaganni	Green leafy vegetables	0.02 mg	1%	1%
203	Raw mango	Vegetables and mushrooms	0.02 mg	1%	1%
204	Raw papaya	Vegetables and mushrooms	0.02 mg	1%	1%
205	Red snapper	Fish and seafood	0.02 mg	1%	1%
206	Ridge gourd (turai)	Vegetables and mushrooms	0.02 mg	1%	1%
207	Silan	Fish and seafood	0.02 mg	1%	1%
208	Silver carp	Fish and seafood	0.02 mg	1%	1%
209	Squid	Fish and seafood	0.02 mg	1%	1%
210	Tilapia	Fish and seafood	0.02 mg	1%	1%
211	Tinda (round gourd)	Vegetables and mushrooms	0.02 mg	1%	1%
212	Water Chestnut	Roots and tubers	0.02 mg	1%	1%
213	Watermelon	Fruits	0.02 mg	1%	1%
214	Amaranth leaves (chaulai)	Green leafy vegetables	0.01 mg	1%	1%
215	Amaranth spinosus	Green leafy vegetables	0.01 mg	1%	1%
216	Amla (Indian gooseberry)	Fruits	0.01 mg	1%	1%
217	Banana	Fruits	0.01 mg	1%	1%
218	Beet root	Roots and tubers	0.01 mg	1%	1%
219	Ber (Indian jujube)	Fruits	0.01 mg	1%	1%
220	Bhetki (barramundi)	Fish and seafood	0.01 mg	1%	1%
221	Black berry	Fruits	0.01 mg	1%	1%
222	Button mushroom	Vegetables and mushrooms	0.01 mg	1%	1%
223	Catfish	Fish and seafood	0.01 mg	1%	1%
224	Catla	Fish and seafood	0.01 mg	1%	1%
225	Chikoo (sapota)	Fruits	0.01 mg	1%	1%
226	Chow chow (chayote)	Vegetables and mushrooms	0.01 mg	1%	1%
227	Coconut water	Sugars and natural drinks	0.01 mg	1%	1%
228	Crab	Fish and seafood	0.01 mg	1%	1%
229	Hilsa (ilish)	Fish and seafood	0.01 mg	1%	1%
230	Karonda	Fruits	0.01 mg	1%	1%
231	Lobster	Fish and seafood	0.01 mg	1%	1%
232	Mangosteen	Fruits	0.01 mg	1%	1%
233	Muskmelon	Fruits	0.01 mg	1%	1%
234	Palm fruit (tadgola)	Fruits	0.01 mg	1%	1%
235	Plantain (raw banana)	Vegetables and mushrooms	0.01 mg	1%	1%
236	Rani	Fish and seafood	0.01 mg	1%	1%
237	Sardine	Fish and seafood	0.01 mg	1%	1%
238	Sole fish	Fish and seafood	0.01 mg	1%	1%
239	Tiger prawns	Fish and seafood	0.01 mg	1%	1%

Values per 100 g of the edible portion. Source: Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. Daily needs: ICMR-NIN 2020 recommended dietary allowances for a 65 kg man and a 55 kg woman doing sedentary work (brief note).

Cite this page

NNWA Nutrition and Wellness Academy. Thiamine (vitamin B1) content of Indian foods. Data: Indian Food Composition Tables 2017, ICMR-National Institute of Nutrition. https://nnwa.in/foods/nutrients/thiamine/

03Vegetarian sources

The top vegetarian sources of thiamine (vitamin b1)

Top vegetarian sources of thiamine (vitamin b1) per 100 g
Food	Group	Per 100 g
Pistachio	Nuts and oilseeds	0.98 mg
Poppy seeds	Spices, herbs and condiments	0.87 mg
Safflower seeds	Nuts and oilseeds	0.85 mg
Quinoa	Cereals and millets	0.83 mg
Asafoetida (hing)	Spices, herbs and condiments	0.82 mg
Cashew nut	Nuts and oilseeds	0.61 mg
Soya bean	Pulses and legumes	0.59 mg
Sunflower seeds	Nuts and oilseeds	0.59 mg
Peanuts (groundnut)	Nuts and oilseeds	0.57 mg
Dried peas	Pulses and legumes	0.56 mg
Mustard seeds	Nuts and oilseeds	0.55 mg
Cloves	Spices, herbs and condiments	0.53 mg
Cumin seeds	Spices, herbs and condiments	0.52 mg
Garden cress seeds (halim)	Nuts and oilseeds	0.52 mg
Niger seeds	Nuts and oilseeds	0.46 mg

04How much you need

Thiamine (vitamin B1) requirements for Indians

ICMR-NIN 2020 sets the recommended thiamine intake at 1.8 mg a day for a 65 kg man and 1.7 mg a day for a 55 kg woman. The estimated average requirements for thiamine are 1.5 mg and 1.4 mg. Needs are tied to energy intake, so people doing heavy work or eating large amounts of carbohydrate need more.

No single food in the table reaches a full day's thiamine in 100 g; even pistachio supplies a little over half the adult man's figure. Thiamine therefore comes from many foods eaten across the day, with whole grains and pulses doing most of the work.

05Using the table

From a table to a plate

These thiamine values are for 100 g of raw food. Thiamine dissolves in water and is damaged by heat and by alkali, so washing rice many times, draining its cooking water, and adding baking soda to dal or chana to soften them all cut what reaches the plate. Grains are listed raw; a roti or a bowl of cooked dal carries less per 100 g than the figure shown, but still a useful share of the day.

Prefer chakki atta, whole wheat dalia and millets to maida and polished rice for daily meals.
Use hand-pounded or parboiled rice rather than highly polished white rice when you can.
Do not add baking soda when cooking dal, chana or rajma; soak them overnight instead to soften them.
Wash rice once or twice rather than many times, and cook it by absorption rather than draining.
Add peanuts, soya chunks, dried peas or a few pistachios to meals and snacks.
Anyone who drinks alcohol heavily should talk to a doctor about thiamine, since alcohol interferes with how it is absorbed and used.

06Questions

What people ask about thiamine (vitamin b1)

Which Indian foods are high in thiamine?

In IFCT 2017, pistachio leads at 0.98 mg per 100 g, then poppy seeds at 0.87 mg, safflower seeds at 0.85 mg and quinoa at 0.83 mg. Cashew, soya bean, sunflower seeds, peanuts and dried peas are useful everyday sources.

What is the daily thiamine requirement for adults?

Adult men need 1.8 mg of thiamine a day and adult women 1.7 mg, according to ICMR-NIN 2020, with average requirements of 1.5 mg and 1.4 mg. Whole grains and pulses at every meal usually meet it.

Why is polished rice low in thiamine?

Most of the thiamine in rice sits in the bran and germ, which milling removes to make white rice, and washing and draining remove more. Parboiled and hand-pounded rice keep a larger share. Whole wheat, at 0.46 mg per 100 g, carries far more than polished rice.

What are the signs of thiamine deficiency?

Early signs are vague: tiredness, poor appetite, irritability and tingling in the feet. Severe deficiency causes beriberi, which affects the nerves or the heart, and a brain disorder seen with heavy drinking. These need urgent medical care, not diet changes alone.

07Keep exploring

Thiamine (vitamin B1) content of Indian foods

What thiamine (vitamin b1) does, and where Indian diets stand

All 239 foods ranked by thiamine (vitamin b1)

The top vegetarian sources of thiamine (vitamin b1)

Thiamine (vitamin B1) requirements for Indians

From a table to a plate

What people ask about thiamine (vitamin b1)

Which Indian foods are high in thiamine?

What is the daily thiamine requirement for adults?

Why is polished rice low in thiamine?

What are the signs of thiamine deficiency?

Related reading and tables

Vitamin B Complex Tablets: What Is Inside, and Who Needs Them

Calories (energy) content of Indian foods

Protein content of Indian foods

Dietary fibre content of Indian foods

Total fat content of Indian foods

Carbohydrate content of Indian foods

Calcium content of Indian foods

Iron content of Indian foods

Zinc content of Indian foods

Magnesium content of Indian foods