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. 2007 Nov 30;13(1 Suppl):S23–S50. doi: 10.2188/jea.13.1sup_23

Table 21. Cumulative % contribution of the top 20 foods for thiamin assessed by DR.

Food code1 Description1 mg/day Cumulative2 percent
Men (n=102)
1-41d Rice (Paddy rice)/Grains/Well-milled rice 0.28 20.9
9-68a Pork and separable fat/Loin, separable lean 0.05 25.0
9-72a Pork/Inside ham, separable lean 0.05 28.9
9-70a Pork/Belly without separable fat 0.05 32.4
11-2 Liquid milk/Ordinary liquid milk 0.03 34.8
10-5a Chicken egg/Whole egg/fresh 0.03 37.1
2-11a Potatoes/Tuber/Raw 0.03 39.3
1-41f Enriched rice with embryo 0.02 41.2
7-21a Tofu and Abura-age/Tofu, soybean curd 0.02 43.0
9-66a Pork/Boston butt, separable lean 0.02 44.7
9-86c Pork products/Ham/Loin 0.02 46.1
9-75a Pork and separable fat/Fillet 0.02 47.5
9-76 Pork and separable fat/Ground meat 0.02 48.6
12-117a Spinach/Leaves/Raw 0.01 49.7
12-94a Carrot/Root/Raw 0.01 50.9
9-84 Pork products/Roasted pork 0.01 51.9
12-24a Cabbage/Head/Raw 0.01 52.9
13-17b Satsuma mandarins 0.01 53.8
7-22 Tofu and Abura-age/Okinawa-tofu 0.01 54.7
8-150a Tuna/Bluefin tuna, raw/Lean meat 0.01 55.6
Women (n=113)
1-41d Rice (Paddy rice)/Grains/Well-milled rice 0.15 15.7
9-70a Pork/Belly without separable fat 0.04 19.6
9-68a Pork and separable fat/Loin, separable lean 0.04 23.3
9-72a Pork/Inside ham, separable lean 0.04 26.9
11-2 Liquid milk/Ordinary liquid milk 0.03 30.1
2-11a Potatoes/Tuber/Raw 0.02 32.5
10-5a Chicken egg/Whole egg/fresh 0.02 34.8
9-66a Pork/Boston butt, separable lean 0.02 36.6
7-21a Tofu and Abura-age/Tofu, soybean curd 0.02 38.3
1-41f Enriched rice with embryo 0.02 40.0
13-17b Satsuma mandarins 0.01 41.5
9-86c Pork products/Ham/Loin 0.01 43.0
9-75a Pork and separable fat/Fillet 0.01 44.4
12-117a Spinach/Leaves/Raw 0.01 45.7
9-76 Pork and separable fat/Ground meat 0.01 46.9
12-94a Carrot/Root/Raw 0.01 48.2
12-24a Cabbage/Head/Raw 0.01 49.2
12-85 Tomatoes/Fruit 0.01 50.3
12-18a Pumpkin and squash/Squash/Raw 0.01 51.3
8-78a Mild salted chum salmon/Uncooked 0.01 52.1

1Food codes and descriptions correspond to those of the Standard Tables of Food Composition, 4th revised edition in Japan by Science and Technology Agency.

2Data on subjects in Ishikawa PHC (14-day data) were counted twice for (28-day data).