The most common sources of thiamin in the U.S. diet are cereals and bread [8]. Pork is another major source of the vitamin. Dairy products and most fruits contain little thiamin [3].
Best Form to Take
However, lipid-soluble derivatives of thiamine, such as thiamine propyl disulfide, thiamine tetrahydrofurfuryl disulfide, and benfotiamine, are reported to be more bioavailable than water-soluble thiamine, and have been used to treat diabetic neuropathy, myalgia, and some other conditions.
About Fruits and Thiamin (Vit B1)
Some of the highest thiamin fruits include raisins, jackfruit, orange, pineapple, avocado, grapes, figs, grapefruit, cantaloupe and currants. Other thiamin rich fruits are honeydew, blueberry, nectarine, watermelon, raspberries, apricot, mango, plums, kiwi and cherries.
Here are the vitamins and minerals you're getting when you eat one medium-sized banana, along with the percentage of your recommended daily intake: Vitamin C, 11% Vitamin E, 1% Vitamin B1 (Thiamine), 3%
Eggs = 0.020mg of vitamin B1 per egg (50g)
(50g) 1/3 of medium size avocado
Health Benefits: Thiamin (vitamin B1), also one of the B-vitamins, helps the body's cells convert carbohydrates into energy.
Beriberi is a disease in which the body does not have enough thiamine (vitamin B1).
They include fatigue, irritability, poor memory, loss of appetite, sleep disturbances, abdominal discomfort, and weight loss. Eventually, a severe thiamin deficiency (beriberi) may develop, characterized by nerve, heart, and brain abnormalities.
Alcohol decreases the absorption of dietary thiamine by at least 50 percent and can damage the lining of the intestinal tract, resulting in more malabsorption. Cut out caffeine. Coffee and tea, although less damaging to the intestinal tract, can wreak havoc on thiamine absorption.
Thiamine is generally safe. Very high doses may cause stomach upset. Taking any one of the B vitamins for a long period of time can result in an imbalance of other important B vitamins.
Because they're water-soluble, you can take them with or without food and at any time of the day. That said, it's often recommended to take B vitamins in the morning due to their important role in nutrient metabolism and energy production. What's more, some people may benefit from taking B vitamins on an empty stomach.
Cheese, chicken, and apples contain no thiamin. Humans need a continuous supply of vitamin B1, because it is not stored in the body. It should be part of the daily diet.
Carrots are also the source of vitamin B1, but they contain about 0.03 mg Vitamin B1 in 100 g of carrot. Apples do not contain vitamin B1. Corn is a good source of vitamin B1.
Improves memory.
Getting enough thiamine can help improve concentration and memory. Because of its positive effect on attitude and brain function, it is also known as a "morale vitamin".
Although thiamine deficiency has long been linked to memory deficits, the best way to increase the concentrations of thiamine and TPP in the brain is not well established.
Many whole grains are good sources of thiamin, and yogurt contains thiamin.
yogurt, plain, 1 cup (245 grams): 0.1 mg.
However, larger sources of vitamin B1 include pork, beef, poultry and organ meats. Other rich dietary sources are whole grain cereals and rice, nuts, legumes, bran, yeast, and wheat germ.
Thiamin (vitamin B1)
150g of potato supplies up to 10 per cent of the recommended daily intake (RDI) of thiamin. Our bodies need thiamin for carbohydrate metabolism and normal neurological and cardiac function.
Vitamin B1 has a low heat-resistance (destroyed at around 100°C); cooking foods in water is thus the cause of most vitamin B1 losses. This is because, firstly, heat destroys the vitamin and, secondly, as it is water-soluble, it is lost in the cooking water.
and Broccoli (Brassica oleracea L.), were used as a matrix for the thiamine applied. The vegetables contained thiamine in the range from 0.020 to 0.028 mg/100 g (PM 0.028; PH 0.021; B 0.020 C 0.022 mg/100 g).