堅果及種子類、豆類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
原味葵瓜子(去殼)
|
1.711 mg (190.1%)
|
0.2598 mg
|
3.96 g
|
2
|
鹽酥葵瓜子(帶殼)
|
1.553 mg (172.6%)
|
0.195 mg
|
2.46 g
|
3
|
生鮮花生仁
|
1.264 mg (140.4%)
|
0.089 mg
|
9.89 g
|
4
|
帶膜花生仁(生)
|
1.072 mg (119.1%)
|
0.0641 mg
|
7.51 g
|
5
|
帶殼花生(生鮮)
|
0.938 mg (104.2%)
|
0.0987 mg
|
43.7 g
|
6
|
甘草葵瓜子(帶殼)
|
0.916 mg (101.8%)
|
0.22 mg
|
3.15 g
|
7
|
黑芝麻(生)
|
0.908 mg (100.9%)
|
0.2688 mg
|
6.04 g
|
8
|
白芝麻(生)
|
0.903 mg (100.3%)
|
0.1691 mg
|
4.72 g
|
9
|
黃豆粉
|
0.863 mg (95.9%)
|
0.12 mg
|
9.35 g
|
10
|
米豆
|
0.726 mg (80.7%)
|
0.0846 mg
|
10.49 g
|
11
|
綠豆仁
|
0.698 mg (77.6%)
|
0.1254 mg
|
11.4 g
|
12
|
綠豆粉
|
0.639 mg (71.0%)
|
0.11 mg
|
10.81 g
|
13
|
腰果(生)
|
0.635 mg (70.6%)
|
0.128 mg
|
3.32 g
|
14
|
綠豆
|
0.596 mg (66.2%)
|
0.1698 mg
|
10.07 g
|
15
|
紅土花生(熟)
|
0.59 mg (65.6%)
|
0.0715 mg
|
1.75 g
|
16
|
青仁黑豆
|
0.588 mg (65.3%)
|
0.2005 mg
|
10.64 g
|
17
|
鹽酥花生(熟)
|
0.58 mg (64.4%)
|
0.153 mg
|
2.29 g
|
18
|
白鳳豆(台灣)
|
0.576 mg (64.0%)
|
0.087 mg
|
10.52 g
|
19
|
松子仁
|
0.573 mg (63.7%)
|
0.115 mg
|
1.87 g
|
20
|
開心果
|
0.548 mg (60.9%)
|
0.1637 mg
|
1.13 g
|
21
|
蜜汁松子仁
|
0.543 mg (60.3%)
|
0.12 mg
|
1.18 g
|
22
|
花生粉
|
0.54 mg (60.0%)
|
0.025 mg
|
1.4 g
|
23
|
白鳳豆平均值
|
0.533 mg (59.2%)
|
0.1015 mg
|
12.69 g
|
24
|
黑豆平均值
|
0.507 mg (56.3%)
|
0.204 mg
|
22.05 g
|
25
|
白鳳豆(進口)
|
0.489 mg (54.3%)
|
0.116 mg
|
14.87 g
|
26
|
亞麻仁籽
|
0.474 mg (52.7%)
|
0.1294 mg
|
7.59 g
|
27
|
原味腰果
|
0.466 mg (51.8%)
|
0.1915 mg
|
2.23 g
|
28
|
鹽酥花生仁
|
0.462 mg (51.3%)
|
0.13 mg
|
2.14 g
|
29
|
黃仁黑豆
|
0.426 mg (47.3%)
|
0.2074 mg
|
33.46 g
|
30
|
紅扁豆仁
|
0.42 mg (46.7%)
|
0.1023 mg
|
12.37 g
|
31
|
黃豆胚芽
|
0.412 mg (45.8%)
|
0.1864 mg
|
58.36 g
|
32
|
紅豆
|
0.407 mg (45.2%)
|
0.145 mg
|
13.87 g
|
33
|
毛豆仁
|
0.393 mg (43.7%)
|
0.1294 mg
|
67.89 g
|
34
|
冷凍豌豆仁
|
0.391 mg (43.4%)
|
0.1129 mg
|
75.41 g
|
35
|
黃豆
|
0.39 mg (43.3%)
|
0.21 mg
|
11.31 g
|
36
|
原味松子仁
|
0.389 mg (43.2%)
|
0.1867 mg
|
0.97 g
|
37
|
毛豆平均值
|
0.386 mg (42.9%)
|
0.1317 mg
|
68.24 g
|
38
|
帶莢毛豆
|
0.379 mg (42.1%)
|
0.134 mg
|
68.59 g
|
39
|
雪蓮子(大粒,埃及豆)
|
0.379 mg (42.1%)
|
0.119 mg
|
11 g
|
40
|
花豆
|
0.377 mg (41.9%)
|
0.1476 mg
|
14.74 g
|
41
|
去膜花生仁(生)
|
0.366 mg (40.7%)
|
0.0797 mg
|
4.21 g
|
42
|
白芝麻(熟)
|
0.358 mg (39.8%)
|
0.1216 mg
|
1.89 g
|
43
|
毛綠豆
|
0.35 mg (38.9%)
|
0.146 mg
|
9.93 g
|
44
|
鹽酥夏威夷豆
|
0.295 mg (32.8%)
|
0.0695 mg
|
0.88 g
|
45
|
蜜汁腰果
|
0.292 mg (32.4%)
|
0.14 mg
|
2.19 g
|
46
|
蛋酥花生仁
|
0.277 mg (30.8%)
|
0.07 mg
|
1.27 g
|
47
|
黑豆胚芽
|
0.251 mg (27.9%)
|
0.2469 mg
|
59.83 g
|
48
|
栗子仁(生)
|
0.243 mg (27.0%)
|
0.1408 mg
|
55.85 g
|
49
|
生核桃
|
0.24 mg (26.7%)
|
0.0997 mg
|
3.67 g
|
50
|
黑芝麻粉
|
0.239 mg (26.6%)
|
0.2085 mg
|
2.22 g
|
51
|
栗子(生)
|
0.234 mg (26.0%)
|
0.131 mg
|
34.32 g
|
52
|
油炸花生仁
|
0.228 mg (25.3%)
|
0.0865 mg
|
1.75 g
|
53
|
原味夏威夷豆
|
0.226 mg (25.1%)
|
0.1057 mg
|
1.18 g
|
54
|
糖炒栗子
|
0.225 mg (25.0%)
|
0.14 mg
|
47.62 g
|
55
|
調味南瓜子(去殼)
|
0.225 mg (25.0%)
|
0.1878 mg
|
2.8 g
|
56
|
豌豆仁
|
0.208 mg (23.1%)
|
0.104 mg
|
67.82 g
|
57
|
黑芝麻(熟)
|
0.206 mg (22.9%)
|
0.3629 mg
|
1.54 g
|
58
|
甜核桃
|
0.194 mg (21.6%)
|
0.1579 mg
|
1.6 g
|
59
|
原味榛果
|
0.19 mg (21.1%)
|
0.1504 mg
|
1.08 g
|
60
|
冷凍毛豆仁
|
0.181 mg (20.1%)
|
0.0819 mg
|
69.76 g
|
穀物類、澱粉類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
米胚芽
|
6.911 mg (767.9%)
|
0.245 mg
|
11.43 g
|
2
|
小麥胚芽
|
2.437 mg (270.8%)
|
0.5195 mg
|
4.23 g
|
3
|
蕎麥
|
0.533 mg (59.2%)
|
0.11 mg
|
13.24 g
|
4
|
燕麥
|
0.499 mg (55.4%)
|
0.075 mg
|
9.98 g
|
5
|
五穀米
|
0.48 mg (53.3%)
|
0.0599 mg
|
14.28 g
|
6
|
乾玉米粒
|
0.474 mg (52.7%)
|
0.074 mg
|
11.92 g
|
7
|
黑秈糯米
|
0.458 mg (50.9%)
|
0.1 mg
|
14.81 g
|
8
|
小米
|
0.455 mg (50.6%)
|
0.11 mg
|
12.26 g
|
9
|
紅糯米
|
0.444 mg (49.3%)
|
0.048 mg
|
13.13 g
|
10
|
糙薏仁
|
0.428 mg (47.6%)
|
0.1251 mg
|
11.01 g
|
11
|
高纖米
|
0.425 mg (47.2%)
|
0.04 mg
|
12.84 g
|
12
|
小麥
|
0.411 mg (45.7%)
|
0.095 mg
|
12.63 g
|
13
|
薏仁
|
0.41 mg (45.6%)
|
0.0817 mg
|
11.54 g
|
14
|
糙粳米(台粳71號)
|
0.373 mg (41.4%)
|
0.07 mg
|
13.6 g
|
15
|
野生紅米
|
0.357 mg (39.7%)
|
0.0274 mg
|
13.7 g
|
16
|
糙粳米平均值
|
0.354 mg (39.3%)
|
0.0601 mg
|
13.05 g
|
17
|
胚芽秈米(台中秈10號)
|
0.353 mg (39.2%)
|
0.0378 mg
|
12.34 g
|
18
|
雜糧中筋麵粉
|
0.335 mg (37.2%)
|
0.0822 mg
|
11.65 g
|
19
|
糙粳米(台粳9號)
|
0.334 mg (37.1%)
|
0.0502 mg
|
12.51 g
|
20
|
雜糧高筋麵粉
|
0.332 mg (36.9%)
|
0.0397 mg
|
12.42 g
|
21
|
全麥麵粉
|
0.327 mg (36.3%)
|
0.0673 mg
|
12.74 g
|
22
|
糙秈米
|
0.325 mg (36.1%)
|
0.1478 mg
|
14.37 g
|
23
|
胚芽粳米(台粳10號)
|
0.31 mg (34.4%)
|
0.0326 mg
|
13.07 g
|
24
|
發芽粳米(台粳71號)
|
0.29 mg (32.2%)
|
0.0876 mg
|
14.83 g
|
25
|
發芽粳米平均值
|
0.289 mg (32.1%)
|
0.0628 mg
|
14.82 g
|
26
|
蕎麥麵(乾)
|
0.287 mg (31.9%)
|
0.0673 mg
|
12.16 g
|
27
|
發芽粳米(台粳9號)
|
0.287 mg (31.9%)
|
0.0379 mg
|
14.81 g
|
28
|
胚芽粳米平均值
|
0.279 mg (31.0%)
|
0.0425 mg
|
12.67 g
|
29
|
即食燕麥片
|
0.267 mg (29.7%)
|
0.0715 mg
|
9.12 g
|
30
|
山藥(宜蘭原生種)
|
0.263 mg (29.2%)
|
0.027 mg
|
64.82 g
|
31
|
高梁
|
0.259 mg (28.8%)
|
0.0481 mg
|
11.27 g
|
32
|
黑麥片
|
0.255 mg (28.3%)
|
0.065 mg
|
12.47 g
|
33
|
胚芽粳米(台粳9號)
|
0.248 mg (27.6%)
|
0.0524 mg
|
12.27 g
|
34
|
燕麥片
|
0.24 mg (26.7%)
|
0.12 mg
|
10.1 g
|
35
|
菱角(熟)
|
0.224 mg (24.9%)
|
0.046 mg
|
63.39 g
|
36
|
糯玉米
|
0.184 mg (20.4%)
|
0.0938 mg
|
59.07 g
|
菇類、藻類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
乾香菇
|
0.957 mg (106.3%)
|
2.8541 mg
|
4.03 g
|
2
|
壽司海苔片
|
0.911 mg (101.2%)
|
3.2007 mg
|
8.61 g
|
3
|
乾鈕釦菇
|
0.643 mg (71.4%)
|
3.0217 mg
|
7.27 g
|
4
|
乾香菇平均值
|
0.609 mg (67.7%)
|
2.071 mg
|
8.18 g
|
5
|
乾花菇
|
0.487 mg (54.1%)
|
1.2613 mg
|
10.32 g
|
6
|
雞腿菇
|
0.411 mg (45.7%)
|
0.847 mg
|
10.62 g
|
7
|
紅毛苔
|
0.407 mg (45.2%)
|
2.6366 mg
|
7.01 g
|
8
|
乾白花菇
|
0.349 mg (38.8%)
|
1.147 mg
|
11.1 g
|
9
|
乾柳松菇
|
0.33 mg (36.7%)
|
2.166 mg
|
14.01 g
|
10
|
紫菜
|
0.317 mg (35.2%)
|
2.1715 mg
|
12.28 g
|
11
|
天喜菇
|
0.28 mg (31.1%)
|
0.3569 mg
|
91.64 g
|
12
|
熟紫菜
|
0.278 mg (30.9%)
|
1.603 mg
|
10.42 g
|
13
|
乾銀耳
|
0.254 mg (28.2%)
|
0.6185 mg
|
12.81 g
|
14
|
杏鮑菇(大)
|
0.251 mg (27.9%)
|
0.2259 mg
|
89.36 g
|
15
|
乾猴頭菇
|
0.231 mg (25.7%)
|
1.249 mg
|
12.73 g
|
16
|
柳松菇
|
0.229 mg (25.4%)
|
0.5811 mg
|
89.16 g
|
17
|
金喜菇
|
0.209 mg (23.2%)
|
0.3597 mg
|
88.47 g
|
18
|
乾姬松茸
|
0.206 mg (22.9%)
|
2.879 mg
|
10.3 g
|
19
|
華翠菇
|
0.194 mg (21.6%)
|
0.3387 mg
|
91.46 g
|
20
|
乾海帶
|
0.182 mg (20.2%)
|
0.6485 mg
|
15.54 g
|
蔬菜類、水果類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
絲瓜花
|
1.49 mg (165.6%)
|
0.16 mg
|
90 g
|
2
|
食茱萸
|
0.409 mg (45.4%)
|
0.096 mg
|
60.2 g
|
3
|
明日葉
|
0.373 mg (41.4%)
|
0.1832 mg
|
84.47 g
|
4
|
朝天椒(圓果)
|
0.206 mg (22.9%)
|
0.239 mg
|
71.34 g
|
5
|
豌豆芽
|
0.203 mg (22.6%)
|
0.1738 mg
|
91.82 g
|
6
|
花椰菜乾
|
0.199 mg (22.1%)
|
0.044 mg
|
13.7 g
|
7
|
榴槤
|
0.197 mg (21.9%)
|
0.225 mg
|
63.29 g
|
8
|
乾長辣椒(紅皮)
|
0.192 mg (21.3%)
|
1.1455 mg
|
13.34 g
|
9
|
黑豆芽
|
0.173 mg (19.2%)
|
0.133 mg
|
81.32 g
|
10
|
大蒜
|
0.168 mg (18.7%)
|
0.058 mg
|
65.59 g
|
11
|
紅辣椒平均值
|
0.165 mg (18.3%)
|
0.2271 mg
|
78.05 g
|
12
|
豌豆苗
|
0.162 mg (18.0%)
|
0.2598 mg
|
90.34 g
|
13
|
紫蘇
|
0.153 mg (17.0%)
|
0.4724 mg
|
79.37 g
|
14
|
金針菜
|
0.15 mg (16.7%)
|
0.161 mg
|
89.1 g
|
15
|
朝天椒(長果)
|
0.147 mg (16.3%)
|
0.2787 mg
|
76.01 g
|
16
|
綠蘆筍(細短型)
|
0.144 mg (16.0%)
|
0.173 mg
|
92.54 g
|
17
|
小麥苗
|
0.144 mg (16.0%)
|
0.2262 mg
|
89.6 g
|
18
|
長辣椒(紅皮)
|
0.141 mg (15.7%)
|
0.1637 mg
|
86.79 g
|
19
|
菠菜(葉)
|
0.131 mg (14.6%)
|
0.2694 mg
|
91.51 g
|
20
|
蘆筍花
|
0.131 mg (14.6%)
|
0.2 mg
|
93.11 g
|
蛋類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
鴨鹹蛋黃
|
0.85 mg (94.4%)
|
1.7182 mg
|
24.19 g
|
2
|
鴨蛋黃
|
0.75 mg (83.3%)
|
0.88 mg
|
49.7 g
|
3
|
鵪鶉鐵蛋
|
0.403 mg (44.8%)
|
1.01 mg
|
20.39 g
|
4
|
雞蛋黃(高維生素E)
|
0.301 mg (33.4%)
|
0.62 mg
|
49.66 g
|
5
|
紅面番鴨蛋
|
0.268 mg (29.8%)
|
0.59 mg
|
70.92 g
|
6
|
鴨蛋
|
0.237 mg (26.3%)
|
0.5169 mg
|
71.23 g
|
7
|
烏骨雞蛋黃
|
0.235 mg (26.1%)
|
0.6324 mg
|
50.82 g
|
8
|
雞蛋黃(黃殼)
|
0.229 mg (25.4%)
|
0.532 mg
|
53.74 g
|
9
|
雞蛋黃平均值
|
0.226 mg (25.1%)
|
0.5544 mg
|
52.82 g
|
10
|
鴨熟鹹蛋(薄鹽)
|
0.224 mg (24.9%)
|
0.5117 mg
|
65.07 g
|
11
|
雞蛋黃(白殼)
|
0.222 mg (24.7%)
|
0.5768 mg
|
51.91 g
|
12
|
鴨生鹹蛋
|
0.215 mg (23.9%)
|
0.55 mg
|
69.14 g
|
13
|
雞水煮蛋黃
|
0.189 mg (21.0%)
|
0.5185 mg
|
49.2 g
|
14
|
鴨鹹蛋平均值
|
0.188 mg (20.9%)
|
0.5437 mg
|
66.7 g
|
15
|
初卵雞蛋
|
0.181 mg (20.1%)
|
0.546 mg
|
76.35 g
|
乳品類『維生素B1』排行榜 (水分 ≥ 10克;每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
中脂調味乳(維生素強化)
|
0.16 mg (17.8%)
|
0.37 mg
|
86.9 g
|
2
|
切片乾酪
|
0.122 mg (13.6%)
|
0.4644 mg
|
47.16 g
|
3
|
脫脂濃稠發酵乳(啤酒酵母)
|
0.109 mg (12.1%)
|
0.203 mg
|
90.95 g
|
4
|
加糖部份脫脂煉乳
|
0.077 mg (8.6%)
|
0.5393 mg
|
26.69 g
|
5
|
中脂調味乳(巧克力)
|
0.073 mg (8.1%)
|
0.1192 mg
|
86.29 g
|
6
|
全脂鮮乳(10月取樣)
|
0.073 mg (8.1%)
|
0.1704 mg
|
87.69 g
|
7
|
脫脂凝態發酵乳(纖維強化)
|
0.064 mg (7.1%)
|
0.2743 mg
|
78.55 g
|
8
|
中脂調味乳(鈣強化)
|
0.06 mg (6.7%)
|
0.11 mg
|
85.6 g
|
9
|
高脂鮮羊乳
|
0.054 mg (6.0%)
|
0.1766 mg
|
87.73 g
|
10
|
低脂鮮乳
|
0.051 mg (5.7%)
|
0.1724 mg
|
89.97 g
|
肉類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
豬小里肌
|
1.199 mg (133.2%)
|
0.2543 mg
|
72.79 g
|
2
|
茶鵝
|
1.043 mg (115.9%)
|
0.21 mg
|
51.5 g
|
3
|
豬下肩瘦肉
|
0.971 mg (107.9%)
|
0.2045 mg
|
74.88 g
|
4
|
豬下肩肉
|
0.898 mg (99.8%)
|
0.213 mg
|
67.77 g
|
5
|
豬大里肌
|
0.876 mg (97.3%)
|
0.1438 mg
|
65.27 g
|
6
|
僧帽肌
|
0.858 mg (95.3%)
|
0.233 mg
|
67.3 g
|
7
|
豬頸肉
|
0.849 mg (94.3%)
|
0.1274 mg
|
57.92 g
|
8
|
豬後腿外腱肉
|
0.844 mg (93.8%)
|
0.14 mg
|
67.84 g
|
9
|
豬上肩肉
|
0.776 mg (86.2%)
|
0.2209 mg
|
66.7 g
|
10
|
豬後腿瘦肉
|
0.755 mg (83.9%)
|
0.109 mg
|
74.16 g
|
11
|
豬後腿肉
|
0.705 mg (78.3%)
|
0.158 mg
|
74.2 g
|
12
|
豬大排
|
0.68 mg (75.6%)
|
0.2 mg
|
65.8 g
|
13
|
豬小排
|
0.674 mg (74.9%)
|
0.1597 mg
|
57.74 g
|
14
|
豬肩胛肉
|
0.649 mg (72.1%)
|
0.1985 mg
|
60.06 g
|
15
|
豬絞肉(70%瘦肉率)
|
0.64 mg (71.1%)
|
0.1908 mg
|
65.38 g
|
16
|
豬絞肉平均值
|
0.629 mg (69.9%)
|
0.183 mg
|
67.28 g
|
17
|
豬腹脇排
|
0.625 mg (69.4%)
|
0.196 mg
|
63.6 g
|
18
|
豬肝連
|
0.62 mg (68.9%)
|
0.282 mg
|
68.57 g
|
19
|
豬絞肉(90%瘦肉率)
|
0.617 mg (68.6%)
|
0.1752 mg
|
69.18 g
|
20
|
豬去皮腹脇肉
|
0.57 mg (63.3%)
|
0.1346 mg
|
50.98 g
|
21
|
豬肩胛排
|
0.548 mg (60.9%)
|
0.156 mg
|
69.34 g
|
22
|
豬帶皮腹脇肉
|
0.493 mg (54.8%)
|
0.1102 mg
|
51.91 g
|
23
|
豬前腿外腱肉
|
0.469 mg (52.1%)
|
0.2463 mg
|
73.58 g
|
24
|
鵝肝
|
0.455 mg (50.6%)
|
2.2433 mg
|
73.47 g
|
25
|
雞肝(肉雞)
|
0.396 mg (44.0%)
|
2.365 mg
|
73.86 g
|
26
|
豬頰肉
|
0.367 mg (40.8%)
|
0.3 mg
|
68.32 g
|
27
|
土番鴨
|
0.36 mg (40.0%)
|
0.52 mg
|
75.6 g
|
28
|
豬蹄膀
|
0.35 mg (38.9%)
|
0.15 mg
|
54.5 g
|
29
|
豬舌
|
0.334 mg (37.1%)
|
0.447 mg
|
69.14 g
|
30
|
豬肝
|
0.333 mg (37.0%)
|
2.2095 mg
|
70.73 g
|
31
|
豬心
|
0.31 mg (34.4%)
|
0.584 mg
|
76.76 g
|
32
|
豬腎
|
0.304 mg (33.8%)
|
1.877 mg
|
80.38 g
|
33
|
豬尾
|
0.298 mg (33.1%)
|
0.131 mg
|
51.14 g
|
34
|
全鴨平均值(去皮)
|
0.282 mg (31.3%)
|
0.4615 mg
|
77.08 g
|
35
|
醃燻豬肝
|
0.27 mg (30.0%)
|
6.034 mg
|
61.07 g
|
36
|
太空鴨
|
0.248 mg (27.6%)
|
0.289 mg
|
57.26 g
|
37
|
鴕鳥菲力肉排
|
0.234 mg (26.0%)
|
0.263 mg
|
74.41 g
|
38
|
全鴨平均值
|
0.231 mg (25.7%)
|
0.2645 mg
|
61.4 g
|
39
|
櫻桃鴨胸肉片
|
0.226 mg (25.1%)
|
0.3586 mg
|
60.45 g
|
40
|
鴕鳥沙朗肉排
|
0.224 mg (24.9%)
|
0.318 mg
|
70.92 g
|
41
|
雞絞肉
|
0.221 mg (24.6%)
|
0.2306 mg
|
71.31 g
|
42
|
膽肝
|
0.22 mg (24.4%)
|
7.32 mg
|
40.3 g
|
43
|
番鴨
|
0.213 mg (23.7%)
|
0.24 mg
|
65.53 g
|
44
|
鵝心
|
0.204 mg (22.7%)
|
0.9545 mg
|
64.68 g
|
45
|
太空鴨(去皮)
|
0.203 mg (22.6%)
|
0.4029 mg
|
78.56 g
|
46
|
去皮清肉(肉雞)
|
0.2 mg (22.2%)
|
0.0995 mg
|
73.01 g
|
47
|
鴨腿
|
0.195 mg (21.7%)
|
0.248 mg
|
57.14 g
|
48
|
小羊腰脊肉
|
0.187 mg (20.8%)
|
0.367 mg
|
75.21 g
|
49
|
雞心(肉雞)
|
0.185 mg (20.6%)
|
1.4575 mg
|
70.97 g
|
50
|
虎皮蛙
|
0.18 mg (20.0%)
|
0.22 mg
|
76.8 g
|
魚貝類『維生素B1』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B1 (DV%)
|
維生素B2
|
水分
|
1
|
魟魚
|
0.989 mg (109.9%)
|
0.046 mg
|
76.2 g
|
2
|
青嘴龍占魚
|
0.77 mg (85.6%)
|
0.1379 mg
|
73.34 g
|
3
|
日本鰻鱺魚片(蒲燒)
|
0.485 mg (53.9%)
|
0.716 mg
|
53.38 g
|
4
|
黃鰭棘鯛
|
0.476 mg (52.9%)
|
0.241 mg
|
73.04 g
|
5
|
眼斑擬石首魚
|
0.466 mg (51.8%)
|
0.098 mg
|
77.03 g
|
6
|
虱目魚(9月)
|
0.358 mg (39.8%)
|
0.026 mg
|
64.89 g
|
7
|
真鯛(5月)
|
0.353 mg (39.2%)
|
0.063 mg
|
78.85 g
|
8
|
油魚卵(加工)
|
0.317 mg (35.2%)
|
0.6614 mg
|
26.52 g
|
9
|
杜氏刺尾鯛
|
0.305 mg (33.9%)
|
0.05 mg
|
72.86 g
|
10
|
鯖魚(煎)
|
0.302 mg (33.6%)
|
0.44 mg
|
42.92 g
|
11
|
大西洋鮭魚切片(尾段)
|
0.3 mg (33.3%)
|
0.1313 mg
|
67.75 g
|
12
|
鯖魚(烤,180度,10分)
|
0.3 mg (33.3%)
|
0.45 mg
|
47.3 g
|
13
|
花身副麗魚
|
0.296 mg (32.9%)
|
0.053 mg
|
76.06 g
|
14
|
鰆魚卵
|
0.271 mg (30.1%)
|
0.5367 mg
|
64.54 g
|
15
|
鰹魚卵
|
0.259 mg (28.8%)
|
0.418 mg
|
66.16 g
|
16
|
尖嘴鱸(去皮)
|
0.256 mg (28.4%)
|
0.051 mg
|
76.91 g
|
17
|
鯖魚(烤,150度,20分)
|
0.25 mg (27.8%)
|
0.47 mg
|
45.73 g
|
18
|
牡蠣干
|
0.25 mg (27.8%)
|
0.37 mg
|
19.3 g
|
19
|
褐臭肚魚
|
0.246 mg (27.3%)
|
0.14 mg
|
69.41 g
|
20
|
泰勃圓鰺
|
0.244 mg (27.1%)
|
0.41 mg
|
72.83 g
|
21
|
大西洋鮭魚生魚片
|
0.238 mg (26.4%)
|
0.128 mg
|
67.28 g
|
22
|
星斑真鯧
|
0.235 mg (26.1%)
|
0.4087 mg
|
68.99 g
|
23
|
大口黑鱸
|
0.232 mg (25.8%)
|
0.079 mg
|
75.45 g
|
24
|
黑棘鯛(含皮)
|
0.23 mg (25.6%)
|
0.31 mg
|
70.7 g
|
25
|
烏鯧
|
0.23 mg (25.6%)
|
0.18 mg
|
78 g
|
26
|
鋸尾鯛
|
0.228 mg (25.3%)
|
0.06 mg
|
78.14 g
|
27
|
花尾唇指翁(翁加魚邊)
|
0.222 mg (24.7%)
|
0.07 mg
|
74.68 g
|
28
|
紅肉鮭魚切片
|
0.222 mg (24.7%)
|
0.182 mg
|
69.58 g
|
29
|
鬼頭刀
|
0.22 mg (24.4%)
|
0.11 mg
|
76 g
|
30
|
鯖魚(烤,150度,30分)
|
0.22 mg (24.4%)
|
0.44 mg
|
32.35 g
|
31
|
麥奇鈎吻鮭(含皮)
|
0.22 mg (24.4%)
|
0.06 mg
|
71.3 g
|
32
|
鯖魚(烤,210度,10分)
|
0.22 mg (24.4%)
|
0.36 mg
|
38.97 g
|
33
|
白肉鮭魚切片
|
0.219 mg (24.3%)
|
0.115 mg
|
69.71 g
|
34
|
大目鮪
|
0.219 mg (24.3%)
|
0.14 mg
|
74.51 g
|
35
|
大西洋鮭魚平均值(去皮)
|
0.209 mg (23.2%)
|
0.1328 mg
|
66.06 g
|
36
|
網紋龍占魚
|
0.205 mg (22.8%)
|
0.065 mg
|
77.05 g
|
37
|
日本鰻鱺魚片(生)
|
0.205 mg (22.8%)
|
0.2782 mg
|
65.25 g
|
38
|
斑海鯰
|
0.197 mg (21.9%)
|
0.063 mg
|
79.56 g
|
39
|
棕點石斑魚
|
0.195 mg (21.7%)
|
0.2568 mg
|
76.93 g
|
40
|
鯖魚(蒸)
|
0.195 mg (21.7%)
|
0.34 mg
|
47.11 g
|
41
|
大西洋鮭魚切片(中段)
|
0.191 mg (21.2%)
|
0.1439 mg
|
69.97 g
|
42
|
鯖魚(烤,150度,10分)
|
0.18 mg (20.0%)
|
0.28 mg
|
45.84 g
|
43
|
鯖魚(煮)
|
0.18 mg (20.0%)
|
0.32 mg
|
49.33 g
|
建議量佔比 DV% = 『維生素B1』 / 建議量
|
建議量0.9 mg (19至30歲,女性,52 kg)
|
◎維生素B1較高的植物性食物:絲瓜花、天喜菇、山藥、杏鮑菇、生栗子、柳松菇、菱角、金喜菇、豌豆芽、榴槤、華翠菇、糯玉米、山藥、杏鮑菇、富珍茸、紫玉米、黑豆芽、金針菇、大蒜、杏香菇、豌豆苗。
操作說明 1.選擇類別:穀物類、澱粉類、堅果種子類、豆類、蔬菜類、水果類、菇類、藻類等共18個類別 2.選擇成分:主要成分(熱量、水分、粗蛋白、脂肪、碳水化合物、灰分)及詳細成分(醣類、礦物質、維生素、脂肪酸、胺基酸等) 3.排行順序:由高至低(預設) 或 由低至高 排序 4.篩選條件:可設定兩個篩選條件,不符合即剔除。當 "≥" (或 "≤) 後方數字空白,僅會顯示要篩選的營養成分含量(不剔除) 5.設定基準:預設以食材100克為基準,亦可計算營養密度(例如除以熱量),或調整水分
營養成分排行榜:互動式工作表 (資料載入需5~20秒,請稍候...)
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|