Food sources of thiamin (thiamin-rich foods)

• Main Authors: Samadi Foroushani, Sadegh, Forouzesh, Abed
• Format: Still Image
• Language: unknown
• Published: figshare 2021
• Subjects: 111102 Dietetics and Nutrigenomics; FOS Health sciences; 111104 Public Nutrition Intervention; 90803 Food Nutritional Balance; FOS Other engineering and technologies; 111199 Nutrition and Dietetics not elsewhere classified; 111101 Clinical and Sports Nutrition; 90899 Food Sciences not elsewhere classified; 90801 Food Chemistry and Molecular Gastronomy excl. Wine; Atlantic salmon; Burbot
• Online Access: https://dx.doi.org/10.6084/m9.figshare.16780210; https://figshare.com/articles/figure/Food_sources_of_thiamin_thiamin-rich_foods_/16780210

About 95.6 % of foods contained thiamin (also known as vitamin B1 and aneurin). On the basis of the proposed method, the average (%) of foods containing appropriate thiamin levels (to achieve adequate thiamin intake) in food groups was 32.46 %, of which 17.54 % was the average of thiamin source (good source of thiamin) foods, and 14.92 % was the average of high thiamin (excellent source of thiamin) foods. Breakfast cereals with 91.09 %, pork products with 88.59 %, meals, entrees, and side dishes with 71.43 %, fast foods with 66.37 %, legumes and legume products with 59.94 %, cereal grains and pasta with 57.78 %, baby foods with 51.51 %, baked products with 45.21 %, sausages and luncheon meats with 41.72 %, and nut and seed products with 38.81 % had the highest averages of foods containing appropriate thiamin levels. Most foods containing appropriate thiamin levels in 10 food groups (baby foods; baked products; beverages; breakfast cereals; cereal grains and pasta; fast foods; fats and oils; meals, entrees, and side dishes; restaurant foods; snacks) were allocated to thiamin-fortified foods. Foods containing appropriate thiamin levels were not found in one food group (spices and herbs) and were very few in five food groups (fats and oils; sweets; beef products; dairy and egg products; soups, sauces, and gravies).The highest amounts of thiamin were found in meat substitutes (thiamin-fortified), breakfast cereal (thiamin-fortified), formulated bar (thiamin-fortified), lamb liver, pork meat (not canned), juice drink (thiamin-fortified), winged bean leaves, lamb kidney, pork heart, malted milk drink (thiamin-fortified), protein bar (thiamin-fortified), spaghetti (thiamin-fortified), duck liver, goose liver, Florida pompano, deer meat, pancakes (thiamin-fortified), egg noodles (thiamin-fortified), veal heart, bagels (thiamin-fortified), durian, protein shake (thiamin-fortified), flaxseed, pasta (thiamin-fortified), caribou hind quarter, sunflower seed flour, sesame butter, raccoon meat, emu meat, granola bar (thiamin-fortified), wild duck meat, pork salami, immature seeds of pigeonpea, tortillas (thiamin-fortified), dried sunflower seed kernels, masa flour (thiamin-fortified), waffles (thiamin-fortified), boar meat, nutrition shake (thiamin-fortified), rice (thiamin-fortified), rice bran, burbot, sesame flour, hyacinth beans, pork ham, bread (thiamin-fortified), pork loaf, winged beans, rice and vermicelli mix (thiamin-fortified), hemp seed, pork kidney, dried pine nuts (pinyon), green soybeans, toaster pastries (thiamin-fortified), Canadian bacon, green peas (not canned), sesame seeds, lamb testes, dried safflower seed kernels, oats, Italian pork sausage, immature seeds of pinto bean, chicken liver, pink beans, raw macadamia nuts, leafy tips of cowpea, cottonseed flour, burrito (thiamin-fortified), pork frankfurter, winged bean tuber, black beans (not canned), instant breakfast drink (thiamin-fortified), quail meat, squab meat, yardlong beans, navy beans (not canned), small white beans, lentils, pork beerwurst, cowpeas (not canned), English muffins (thiamin-fortified), walleye pike, biscuits (thiamin-fortified), hulled barley, bread crumbs (thiamin-fortified), Atlantic salmon, pork Bologna sausage, wheat germ, Polish pork sausage, infant or child formula (thiamin-fortified), cranberry beans (not canned), wheat flour (thiamin-fortified), bluefin tuna, raw pistachio nuts, dried hickory nuts, French toast (thiamin-fortified), teff, dried pili nuts, split peas, blue mussel, pork bratwurst sausage, pinto beans (not canned), brown rice, semolina (thiamin-fortified), and yellow beans. Suggested citation: Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. Journal of Food Composition and Analysis 2021;104:104188. https://doi.org/10.1016/j.jfca.2021.104188.