<http://webisa.webdatacommons.org/prov/439428476>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/187458044> .
<http://webisa.webdatacommons.org/prov/123422859>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/187458044> .
<http://webisa.webdatacommons.org/187458044>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<colostate.edu> .
<http://webisa.webdatacommons.org/187458044>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/187458044>	<http://www.w3.org/ns/prov#value>	"Most commonly, thiamin is found in whole grains and fortified grain products such as cereal, and enriched products like bread, pasta, rice, and tortillas." .