Vitamin B1 profile of the Egyptian core foods and adequacy of intake

Analytical data is provided for vitamin B1 content in 240 different food items, representing a total entity of over 95% of the daily meals served among Egyptians. Vitamin B1 composition was assayed after enzymatic digestion, derivatization to the respective thiochrome compound and HPLC separation. iamin content ranged between 0.001 and 0.672 mg/100 g fresh weight in the analyzed foods; whereby the lowest value was found in maize starch pudding (Mahalabia) and the highest was found in home-made bread (battawi). ted daily intake of vitamin B1 amounted to 1.0 mg among the Egyptian population; 70% of it was derived from bread and other cereal products.