Biotin Content of Selected Foods	mcg/100 g
Chicken liver cooked	187.20
Beef liver cooked	41.60
Egg yolk cooked	27.20
Egg whole cooked	21.40
Yeast	20.20
Peanuts roasted salted	17.50
Sunflower seeds roasted salted	7.80
Salmon pink canned in water	5.90
Egg white cooked	5.80
Hamburger patty cooked	4.50
Pork chop cooked	4.50
Almonds roasted salted	4.41 
Hot dog chicken and pork cooked	3.70
American cheese	3.10
Walnuts fresh	2.59
Mushrooms canned	2.16
Pecans fresh	2.00
Strawberries fresh	1.50
Sweet potato cooked	1.45
Cheddar cheese mild	1.40
Chicken nuggets breaded fried	1.34
Grilled toast	1.23
Banana pudding	1.02
Fish sticks minced breaded fried	1.00
Avocado fresh	0.96
Broccoli fresh	0.94
Catfish breaded fried	0.74
Sliced turkey processed deli	0.73
Spinach frozen	0.71
Tomatoes fresh	0.70
Tuna canned in water	0.68
Carrots canned	0.62
Chili	0.52
Chicken strips breaded fried	0.43
Orange juice canned from concentrate	0.41
Raisins	0.39
Chocolate milk low-fat	0.38
French fries	0.32
Crackers saltine	0.29
Hamburger bun	0.29
Salad mixed garden	0.29
Sugar cookie	0.28
Ranch dressing	0.24
Pepperoni pizza	0.21
Hush puppies	0.20
Oatmeal	0.19
Mayonnaise	0.19
Noodles	0.18
Raspberries fresh	0.18
Cauliflower fresh	0.16
Red fruit punch	0.16
Golden Grahams®	0.15
Chocolate sandwich cookie	0.14
Tea sweet	0.14
Frosted Flakes®	0.14
Banana fresh	0.13
Mashed potatoes with brown gravy	0.13
Skim milk	0.13
Macaroni and cheese	0.13
Beef vegetable soup	0.12
Provolone cheese	0.12
White wine	0.12
Beer	0.11
Two percent milk	0.11
Cheese pizza	0.11
Cheerios®	0.11
Ramen noodles oriental	0.10
Kix®	0.10
Whole milk	0.09
Oatmeal cream pie	0.09
Plain yogurt	0.08
Coke®	0.08
Whole wheat bread	0.07
Ketchup	0.07
Tator tots	0.06
Spaghetti sauce with beef	0.06
Corn chip chili pie	0.06
Apple juice canned from concentrate	0.05
Grits	0.05
Potato chips baked barbecue flavor	0.05
Orange fresh	0.05
Roll dinner	0.05
Whole kernel corn canned	0.05
Vanilla cake with frosting	0.03
Poptart blueberry	0.03
Apple fresh	0.02
Green beans canned	0.01
Above data from Table 1 in:	
"Staggs et al, Journal of Food Composition and Analysis"	
Dec 2004; 17(6): 767–776.	
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1450323/