Applied Biological Chemistry

Table 4 Contents of thiamin in raw and roasted peanuts

From: Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

Type	Contents (mg/100 g)
Type	Thiamin
Normal
Daekwang
Raw	0.81 ± 0.01^a
Roasted	0.22 ± 0.11^b
Poongan
Raw	0.77 ± 0.11^a
Roasted	0.55 ± 0.08^b
High-oleic
K-Ol
Raw	0.99 ± 0.02^a
Roasted	0.74 ± 0.05^b
Milyang#14
Raw	0.60 ± 0.02^b
Roasted	0.88 ± 0.13^a

Data were expressed as mean ± standard deviation
Different letters (a, b) correspond a significant difference between raw and roasted peanuts within same cultivar (P < 0.05)

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