Food Sources

Brewer's yeast, lean meat and legumes are considered the richest sources of thiamine. Other sources include cereals, grains, pasta, wheatgerm, soy milk, seeds and peanuts.

It Is possible to lose up to 85% of the thiamine content in meat through cooking and canning, and up to 60% from cooking vegetables (Tanphaichitr 1999). There is also loss through refining of grains and in some countries the fortification of wheat flour with B vitamins is mandatory to compensate for this loss.

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