Human Nutrition 3(3+0)

Lesson 24 : Thiamine (Vitamin B1)

Dietary sources

Whole cereals, pulses (legumes), oilseeds and nuts are good sources of thiamine. Rice bran, wheat germ and dried yeast are rich sources. Meat, fish, eggs, milk, vegetables and fruits are fair sources. A summary of the data is given in the table.

Table: Food sources of thiamine

Foodstuff		Thiamine(mg/100 g)
Rich sources
	Dried yeast	3-6
	Rice bran (from raw paddy)	2-3
	Wheat germ	1.5-2.5
Good sources
	Whole cereals (whole wheat, millets, oats etc.)	0.4-0.6
	Brown rice/unpolished rice	0.45-0.6
	Legumes (chickpea, pigeon pea etc.)	0.65-1.1
	Oilseeds and nuts (soybean, peanut, sesame seeds, cashewnut)	0.65-1.1
	Liver	0.3-0.4
Fair sources
	Raw milled rice, wheat flour and pearled barley	0.07-0.12
	Vegetables	0.04-0.15
	Fruits	0.02-0.06
	Milk	0.05
	Meat and fish	0.11-0.18