Thiamine was the first if the B vitamins to be recognized. Like the other B vitamins, thiamine is an important participant in many energy-yielding reactions.
It promotes general body efficiency. It plays a role in growth, cell metabolism, appetite, neurologic functioning RNA and DNA formation and normal muscle tone in cardiac and digestive tissues.
Thiamine is found throughout the food supply though most foods contain only a small amounts. Pork is an excellent source of thiamin.
Other best source are wheat germ, whole cereals containing bran, liver, yeast and egg yolk.
Soy products, legumes, orange juice, nuts and organs meats such as liver ranks as good thiamine sources.
Meat (except pork and organ meat), dairy products, seafood, and most fruits contain very little thiamine. Eating a wide variety of foods is the best way to ensure adequate thiamin consumption.
Thiamine is lost during cooking, especially when cooking is prolonged or at high tenrpatrues, Alkali also destroy thiamine.
The recommended adult daily allowance for thiamine is about 1.0 1.5 mg. depending on age and sex.
Food rich with thiamine
Flavor is far more complex than a single taste on the tongue. It is the
result of a close interaction between *taste*, detected by the taste buds,
and *a...
